Spaghetti Puttanesca

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A touch of chili pepper, a few anchovies, olives & capers complete this classic Neapolitan pasta dish!

Coline
Coline
289

6 minutes

Prep time

15 minutes

Cook time

527 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Grater, Knife

recipe

Black olives (pitted)
Anchovies
Capers

Step 1

Roughly chop the olives, anchovies & capers.

Black olives (pitted)
Anchovies
Capers

Step 2

Heat a drizzle of olive oil in a pan over medium heat. Add the olives, anchovies & capers.

Garlic
Red pepper flakes

Step 3

Add crushed or minced garlic to the pan. Then add the red pepper flakes. Cook for 2 min.

Tomato sauce

Step 4

Add the crushed tomatoes. Reduce the heat to low & simmer for 15 more min.

Pasta (spaghetti)

Step 5

Meanwhile, cook the pasta in a pot of salted boiling water according to the package instructions. Drain it.

Step 6

Mix the cooked pasta into the sauce.

Parmesan

Step 7

Season with salt, pepper & grated parmesan. Mangia!

Nutrition facts

View nutritional information

Energy527 cal.
Fat18 g
Carbohydrates68 g
Protein19 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Spaghetti Puttanesca" contains 527 Energy, 18 g of Fat, 68 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.

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Spaghetti Puttanesca
Very easy