Spaghetti a la Puttanesca Sauce Recipe
A luxurious Spaghetti a la Puttanesca recipe that pairs tomatoes, olives, and capers with decadent flavored olive oil.
Prep Time 10 mins
Cook Time 40 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 2230 kcal
- 1 package Spaghetti Noodles
- 14.5 ounce Can Whole Peeled Tomatoes
- 1/3 cup Black Olives (Gaeta Olives), pitted and roughly chopped
- ¼ cup Whole Salted Capers, rinsed and roughly chopped
- 3 Anchovy Fillets, flat slices
- 2 Garlic Cloves, peeled and slightly crushed
- 1 Chili Pepper, finely minced
- 1 tablespoon Parsley, freshly chopped
- 3 tablespoons Olive Oil, extra virgin
- Black Pepper, to taste
Heat a pot of water and boil the pasta until al dente.
While you’re waiting for the water to boil, add olive oil, garlic and chili to a saucepan and cook for one minute on medium heat.
Place the anchovy fillets into the pan, stirring occasionally until they melt into the oil.
Add the tomatoes and capers to the pan, breaking up the tomatoes into chunks. Stir to combine and let the sauce simmer on the stove for 15 minutes.
Next, add in the olives and parsley and stir the puttanesca again.
Remove the garlic cloves and allow the sauce to simmer for an additional 10 minutes.
Toss in the cooked spaghetti, making sure the sauce evenly coats the noodles.
- Use a wooden spoon to break up the tomatoes, or run your knife through the peeled tomatoes before adding them to the pan.
- You can substitute the fresh chili pepper for 1/2 teaspoon of red pepper flakes.
- If you don’t have a can of anchovy fillets, you can swap it out for about 1 ½ teaspoons of anchovy paste in this spaghetti a la puttanesca recipe.
Calories: 2230kcal | Carbohydrates: 363g | Protein: 67g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Cholesterol: 7mg | Sodium: 2549mg | Potassium: 2050mg | Fiber: 22g | Sugar: 25g | Vitamin A: 1490IU | Vitamin C: 112mg | Calcium: 304mg | Iron: 12mg
Keyword Spaghetti a la Puttanesca