Spaghetti alla Puttanesca
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RecipeTin Eats · by Nagi★ 5.0 (57)

Spaghetti alla Puttanesca

NUTRITION · PER SERVING20M COOK
CAL 29%·PRO 34%
CARBS 90G61% OF CAL
8G FIBER70G OTHER12G TOTAL SUGAR
FAT 18G28% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Italian pasta with a pungent sauce of olives, capers, anchovies, and tomatoes. Salty and briny with deep umami, it's a pantry staple meal ready in minutes.

mainitalianpastafishdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 200g / 7oz spaghetti (, or other long pasta)
  • 2 tbsp extra virgin olive oil (, plus more for drizzling)
  • 2 garlic cloves (, finely minced (knife, not garlic press))
  • 3 anchovy fillets (, finely minced (Note 1))
  • 1/4 cup pitted black olives (, preferably in oil, quartered (Note 2))
  • 1 tbsp capers (, drained (Note 3))
  • 1/4 tsp chilli flakes ((red pepper flakes))
  • 400g / 14oz can crushed tomato ((or hand crush whole canned tomatoes))
  • 1/2 cup water
  • 1 tsp fresh oregano (, roughly chopped (sub 1/4 tsp dried))
  • 1/8 tsp kosher / cooking salt ((or 2 pinches table salt))
  • 1/8 tsp black pepper
  • 1/4 tsp sugar (, if needed (depends on tomato quality, Note 4))
  • 2 tbsp fresh basil (, roughly chopped (Note 6))
PREP
5M
SODIUM
645MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.