Spaghetti alla Puttanesca

Serves 6
Time 55 min

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.

Special Diets:

Dairy FreeDairy Free

Ingredients

    5anchovy fillets, finely chopped
    2 tablespoonsextra-virgin olive oil
    1garlic clove, finely chopped
    1 can (28-ounce)whole peeled tomatoes, chopped, with juices
    1/4 teaspoonfine sea salt
    1 pounddried spaghetti
    1 tablespoonchopped fresh oregano, (or 1 teaspoon dried)
    2 tablespoonscapers, rinsed
    10Kalamata 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

Serving Size

Calories

310

Total Fat

11g

Saturated Fat

2g

Cholesterol

45mg

Sodium

620mg

Total Carbohydrate

30g

Dietary Fiber

3g

Total Sugars

4g

Protein

20g

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.