Spaghetti with Puttanesca Sauce

The tanginess of capers, the piquancy of olives, and the intense saltiness of anchovies make puttanesca sauce earthy and complex.

Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 8 anchovy fillets, chopped
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, peeled and minced
  • 1 can (28 oz.) Italian plum tomatoes, with juice, chopped
  • 2 Tbsp. capers
  • 12 good-quality black cured olives, pitted and sliced
  • 2 Tbsp. minced flat-leaf parsley
  • ½ tsp. dried oregano
  • 1 lb. cooked spaghetti

Directions

  • In a large saucepan cook the anchovies in the oil over low heat until they have nearly melted. Add the garlic and cook briefly, being careful not to brown it. Add the tomatoes and raise the heat to bring them to a boil.
  • Simmer for about 30 minutes. The capers, olives, parsley, and oregano, which should be added close to serving time, should only be heated through. Adjust the seasonings and serve hot over spaghetti.

Recipe Information

Serves: 6

Ingredients

  • 8 anchovy fillets, chopped
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, peeled and minced
  • 1 can (28 oz.) Italian plum tomatoes, with juice, chopped
  • 2 Tbsp. capers
  • 12 good-quality black cured olives, pitted and sliced
  • 2 Tbsp. minced flat-leaf parsley
  • ½ tsp. dried oregano
  • 1 lb. cooked spaghetti

Directions

  • In a large saucepan cook the anchovies in the oil over low heat until they have nearly melted. Add the garlic and cook briefly, being careful not to brown it. Add the tomatoes and raise the heat to bring them to a boil.
  • Simmer for about 30 minutes. The capers, olives, parsley, and oregano, which should be added close to serving time, should only be heated through. Adjust the seasonings and serve hot over spaghetti.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat12g
Saturated Fat2g
Cholesterol5mg
Sodium420mg
Total Carbohydrate32g
Dietary Fiber3g
Sugars4g
Protein8g