Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Serves 6
This zesty entrée incorporates Mediterranean staples like garlic, tomatoes, olives and anchovies for quintessential Italian flavor. Perfect with a large Caesar salad, sprinkled with grated Parmigiano-Reggiano.
Ingredients: 
  • 5 anchovy fillets, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 (28-ounce) can whole peeled tomatoes, chopped, with juices
  • 1/4 teaspoon fine sea salt
  • 1 pound dried spaghetti
  • 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried)
  • 2 tablespoons capers, rinsed
  • 10 Kalamata olives, pitted and diced
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Method: 
Heat the oil in a medium skillet over low heat. Add the anchovies and cook until dissolved. Add garlic and cook until fragrant, about 2 minutes. Do not let it brown. Raise heat to medium and add tomatoes and salt. When sauce comes to a boil, reduce heat and simmer until oil and tomatoes separate, 20 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain pasta. Add oregano, capers and olives to sauce, and simmer a few minutes longer. Toss drained pasta with sauce and serve.
Nutritional Info: 
Per Serving: 310 calories (90 from fat), 11g total fat, 2g saturated fat, 45mg cholesterol, 620mg sodium, 30g carbohydrates, (3 g dietary fiber, 4g sugar), 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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