Pasta Puttanesca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed in a tomato sauce with olives, capers, and anchovies. Briny, tangy, and herbaceous with complex flavors. A quick, vibrant dinner that tastes authentically Italian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces spaghetti pasta
- 1/4 cup olive oil
- 2 teaspoons anchovy paste
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes (or more to taste)
- 28 ounce can San Marzano whole tomatoes (drained)
- salt and pepper to taste
- 1/2 cup kalamata olives (pitted and halved)
- 3 tablespoons capers
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 441mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 35mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.