Puttanesca

Name: Puttanesca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 250 g spaghetti; 795 g ripe peeled tomatoes; ▢ ¼ cup extra virgin olive oil; ▢ 3-4 oil-packed anchovies, chopped; 2 tbsp capers, rinsed and drained; ▢ ½-1 tsp crushed red pepper, to taste; 4-5 cloves garlic chips; ▢ ⅓ cup green or black olives (such as Castelvetrano or Gaeta), pitted and halved; ▢ Kosher salt; 2 tbsp chopped fresh parsley or basil

5 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 00:17:09 GMT

Nutrition balance score

Good

Nutrition per serving

Calories411.6 kcal (21%)

Total Fat17.1 g (24%)

Carbs54.9 g (21%)

Sugars6.6 g (7%)

Protein10.9 g (22%)

Sodium501.4 mg (25%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gspaghetti

795gtomatoes

ripe, peeled

¼ cupextra virgin olive oil

3oil-packed anchovies

chopped

2 Tbspcapers

rinsed and drained

½ tspcrushed red pepper

to taste

4 clovesgarlic chips

⅓ cupgreen olives

or black, such as Castelvetrano or Gaeta, pitted and halved

Kosher salt

2 Tbspfresh parsley

chopped, or basil

Instructions

Step 1

In a large saucepan, heat the oil. Add the garlic, anchovies, and crushed red pepper and cook over moderate heat, stirring occasionally, until lightly golden, about 5 minutes.

Step 2

Drain, peel and crush tomatoes with fork. Add the crushed tomatoes to the skillet with their juices. Add some salt and pepper. Raise heat to medium-high and cook, stirring occasionnaly, until tomatoes break down and become saucy, about 10 minutes.

Step 3

Stir in olives and capers, and continue to simmer.

Step 4

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with sauce and remaining tablespoon of oil.

Step 5