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