Pasta Puttanesca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with a traditional Italian puttanesca sauce of anchovies, capers, olives, and tomatoes. This tangy, salty pasta is quick to prepare and delivers bold Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 oz. spaghetti (or other kind of pasta)
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic (coarsely chopped)
- 2 oz. anchovies packed in oil (drained and roughly chopped (1 tin))
- 1/2 teaspoon crushed red pepper
- 28 oz. canned diced tomatoes
- 1/2 cup coarsely chopped pitted olives (about 20 whole (I used kalamata))
- 1/4 cup capers (drained and rinsed)
- 2 tablespoons chopped fresh parsley (optional)
- parmesan cheese, extra parsley, and black pepper (for serving (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 817mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 52mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.