Ingredients for Spaghetti Alla Puttanesca
- 12 ounces spaghetti
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons olive oil
- Fresh Basil Leaves
- Onion
- 1/4 cup fresh Italian parsley, chopped
- 3 cloves garlic, minced
- 2 tablespoons capers, drained
- 4 anchovy fillets, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 teaspoon red pepper flakes
- Parmigiano Reggiano Cheese
- salt, to taste
- black pepper, to taste
- 1/2 cup reserved pasta water
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How to Make Spaghetti Alla Puttanesca
- Cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes. Cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- If using anchovies, add them now and cook for another minute until they dissolve into the oil.
- Stir in crushed tomatoes, olives, and capers. Bring to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened.
- Season with salt and pepper to taste.
- Add the cooked spaghetti to the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
9g
Carbs
29g
