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Spaghetti Alla Puttanesca

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Spaghetti Alla Puttanesca

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound spaghetti
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3 tablespoons olive oil, extra-virgin
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¼ cup onions
chopped
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1 each garlic cloves
whole
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2 each anchovy fillets
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1 each hot chili peppers
fresh
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4 each italian plum (roma) tomatoes
ripe
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2 each basil
fresh
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1 tablespoon parsley leaves
fresh italian
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1 tablespoon capers
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12 each black olives
pitted
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1 x cheese
reggiano parmigiano
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Ingredients

Amount Measure Ingredient Features
453.6 g spaghetti
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45 ml olive oil, extra-virgin
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59 ml onions
chopped
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1 each garlic cloves
whole
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2 each anchovy fillets
* Camera
1 each hot chili peppers
fresh
* Camera
4 each italian plum (roma) tomatoes
ripe
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2 each basil
fresh
* Camera
15 ml parsley leaves
fresh italian
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15 ml capers
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12 each black olives
pitted
* Camera
1 x cheese
reggiano parmigiano
* Camera

Directions

If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.

Use ½ teaspoon chili flakes if chili pepper are not available.

Cook spaghetti in large pot of salted water until 'al dente'.

Heat olive oil in a large, heavy saucepan and sauté onions and garlic until onions soften.

Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.

Stir and cook gently for 8 minutes.

Discard garlic clove, add olives, and cook just until heated.

Serve hot over hot cooked spaghetti.

Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 53620% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 22%
Sugars g
Protein 32g
Vitamin A 22% Vitamin C 30%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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