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.

  • 5 anchovy fillets, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove, finely chopped
  • 1 (28-ounce) can whole peeled tomatoes, chopped, with juices
  • 1/4 teaspoon salt
  • 1 pound dried spaghetti
  • 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried)
  • 2 tablespoons capers, rinsed
  • 10 Kalamata olives, diced
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Cook anchovies in olive oil over low heat until dissolved. Add garlic and cook until fragrant. 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 to 40 minutes.

Meanwhile, cook pasta in boiling salted water 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 carbohydrate (3g 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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