Spicy Fragrant Pasta Puttanesca
Indulge your taste buds in the bold and aromatic flavors of Spicy Fragrant Pasta Puttanesca, a classic Italian dish with a fiery twist! This quick and easy recipe combines al dente spaghetti with a rich tomato-based sauce infused with garlic, anchovy fillets, and red chili flakes for a delightful kick. The briny goodness of black olives and capers adds depth, while fresh parsley brightens the dish with vibrant herbal notes. Perfect for busy weeknights, this 30-minute recipe delivers restaurant-quality results at home. Serve piping hot with a sprinkle of parsley for an irresistible meal bursting with Mediterranean flair. Keywords: spicy puttanesca recipe, pasta with olives and capers, quick Italian pasta dish.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets
- 1 teaspoon red chili flakes
- 400 grams canned whole tomatoes
- 100 grams black olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the anchovy fillets and stir, breaking them down with a wooden spoon until they dissolve into the oil.
Stir in the red chili flakes and cook for 30 seconds to release their aroma.
Add the canned tomatoes, breaking them up with the back of a spoon. Simmer for 7-8 minutes, stirring occasionally, until the sauce thickens.
Stir in the sliced olives and capers, then season with salt and black pepper.
Add the cooked spaghetti to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Sprinkle the chopped parsley over the pasta and toss again to combine.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 9167 mg | 399% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 15.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 641 mg | 49% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1704 mg | 36% | |
*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.
