Jo Cooks · by Joanna Cismaru★ 4.9 (10)
Pasta Puttanesca
NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 27%
CARBS 72G56% OF CAL
5G FIBER56G OTHER11G TOTAL SUGAR
FAT 21G36% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery Italian pasta with briny anchovies, olives, capers, and red pepper flakes on spaghetti. Bold, salty, and ready in 20 minutes.
mainitalianpasta🍲 stockpot🍳 skilletdairy free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces spaghetti (uncooked)
- ¼ cup olive oil
- 3 cloves garlic (minced)
- ½ cup Kalamata olives (roughly chopped)
- ¼ cup capers (drained)
- 4 anchovy fillets (chopped)
- 1 teaspoon red pepper flakes
- 28 ounce diced tomatoes (1 large can)
- 1 teaspoon sugar
- salt and pepper to taste
- fresh basil (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 26%·PRO 27%
CARBS 72G56% OF CAL
5G FIBER56G OTHER11G TOTAL SUGAR
FAT 21G36% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 885mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 71mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.