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Pasta Puttanesca
Pasta Puttanesca is the perfect pantry meal. Full of punchy flavors like olives, capers and garlic, it's a guaranteed showstopper.
Course
Dinner
Cuisine
Italian
Keyword
Pasta Puttanesca, Puttanesca, Puttanesca sauce
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
544
kcal
Author
Alida Ryder
Ingredients
500
g (1lb)
pasta
2
tbsp
olive oil
3
garlic cloves
thinly sliced
4
anchovy fillets
roughly chopped
½
tsp
chilli flakes / red pepper flakes
400
g (14oz)
chopped tomatoes
½
cup
Kalamata olives
pitted and halved
2
tbsp
capers
salt and pepper
to serve
Parmesan cheese
grated, for serving
fresh basil
for serving
Instructions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and reserve 1 cup of cooking water.
While the pasta cooks, make the sauce. Heat a splash of olive oil in a large pan set over medium-high heat.
Add the sliced garlic and cook for a minute until fragrant.
Add the anchovies and with the back of a wooden spoon, smash into the oil. Add the tomatoes and chilli flakes and bring to a simmer.
Add the pitted olives and capers then simmer for 5 minutes until the sauce has reduced slightly. Taste and season with salt and pepper as necessary.
Add the pasta to the pan along with a little of the cooking water. Toss to coat the pasta in the sauce.
Serve with grated Parmesan and fresh basil.
Nutrition
Calories:
544
kcal
|
Carbohydrates:
97
g
|
Protein:
13
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
598
mg
|
Potassium:
212
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
183
IU
|
Vitamin C:
10
mg
|
Calcium:
50
mg
|
Iron:
3
mg