Spaghetti Alla Puttanesca

Spaghetti alla Puttanesca is a classic Neapolitan pasta dish known for its bold and flavorful sauce. This dish is quick and easy to prepare, making it a perfect choice for a weeknight dinner.

Spaghetti Alla Puttanesca

Ingredients

  • 1 pound spaghetti
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 8 anchovy fillets, chopped
  • 1/2 cup pitted Kalamata olives, chopped
  • 1/4 cup capers, drained
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. In a large pot of boiling salted water, cook the spaghetti according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and cook for 1 minute.
  3. Add the chopped anchovies, olives, and capers to the skillet. Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the crushed tomatoes and bring the sauce to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
  5. Add the cooked spaghetti to the skillet and toss to coat the pasta in the sauce. Season with salt and black pepper to taste.
  6. Garnish with chopped parsley before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450
Carbohydrates
60g
Protein
12g
Fat
18g

Supplies

Pot Skillet Colander Serving Bowl

Tools

Chef's Knife Cutting Board Wooden Spoon

Serving suggestions

Serve the Spaghetti alla Puttanesca with a sprinkle of grated Parmesan cheese and a side of garlic bread.

Tips & tricks

For a vegetarian version, omit the anchovies and add extra olives for a briny flavor.

Cost

$15