Spaghetti with Olives and Tomato Spaghetti Alla Puttanesca
Spaghetti Alla Puttanesca is a bold, flavor-packed Italian dish that combines the briny goodness of black olives, capers, and anchovies with a robust tomato sauce laced with garlic and red chili flakes. This quick and easy recipe is perfect for busy weeknights, boasting a prep and cook time of just 30 minutes. The spaghetti absorbs the irresistible sauce, delivering the perfect balance of savory, tangy, and mildly spicy flavors in every bite. Topped with a sprinkle of fresh parsley for a burst of herbal brightness, this classic pasta is as visually stunning as it is delicious. Whether you're looking for an authentic Italian classic or a budget-friendly dinner idea, Spaghetti Alla Puttanesca is sure to impress. Ideal for fans of Mediterranean cuisine, this hearty meal is best served alongside crusty bread and a glass of red wine.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons extra-virgin olive oil
- 3 pieces garlic cloves
- 4 pieces anchovy fillets
- 1 teaspoon red chili flakes
- 400 grams canned whole peeled tomatoes
- 100 grams pitted black olives
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Mince the garlic and add it to the skillet along with the anchovy fillets. Stir and cook for about 2-3 minutes until the anchovies dissolve into the oil and the garlic is fragrant.
Add the red chili flakes and stir briefly to release their aroma.
Crush the canned tomatoes with your hands or a spoon, then add them to the skillet. Let the tomatoes simmer gently for 5-7 minutes, stirring occasionally.
Roughly chop the olives and add them to the sauce along with the capers. Stir to combine and let the sauce simmer for another 5 minutes.
Season the sauce with salt and black pepper to taste. Be mindful of the salt levels, as the anchovies, olives, and capers are naturally salty.
Add the drained spaghetti to the skillet and toss to coat it in the sauce. If needed, add a bit of reserved pasta water to loosen the sauce and ensure it clings to the pasta.
Finely chop the parsley and sprinkle it over the pasta. Toss again to distribute the herbs evenly.
Serve immediately, garnishing with additional parsley if desired. Enjoy your Spaghetti Alla Puttanesca!
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
