Spaghetti alla puttanesca are a really simple first course to prepare.
At first glance, it may seem like a simple dish, and it is, but when you twirl the spaghetti on your fork and take the first bite, it’s an explosion of flavor that tastes like home from the Italian kitchen and summer, aromatic, spicy, intense, truly delicious!
Very few ingredients will make a quick and super tasty pasta dish. Let’s see what we need to prepare puttanesca pasta.
The Puttanesca sauce is made with tomatoes, garlic, chili pepper, olive oil, anchovies, olives, and capers.
The anchovies make the flavor of the sauce more complex, but the sauce does not taste fishy.
Make sure you have all the ingredients and it will take you just the time to cook the pasta to bring to the table a truly unique and very tasty dish.
I also suggest this recipe fresh cheese alla puttanesca.
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 253.57 (Kcal)
- Carbohydrates 33.42 (g) of which sugars 9.54 (g)
- Proteins 6.51 (g)
- Fat 10.70 (g) of which saturated 1.50 (g)of which unsaturated 2.36 (g)
- Fibers 3.24 (g)
- Sodium 1,235.30 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti alla Puttanesca
- 11.3 oz spaghetti
- 28.2 oz cherry tomatoes (or 28.2 oz of peeled tomatoes)
- 6 fillets salted anchovies
- 1 tsp salted capers
- 3.5 oz Gaeta olives
- 2 cloves garlic
- to taste extra virgin olive oil
- 1/2 chili pepper
- to taste chopped parsley
- salt
Tools
- Pan large non-stick with lid
- Pot
- Pitter
Steps for Spaghetti alla Puttanesca
Wash the tomatoes, cut them into wedges, peel them, and chop them.
“I used fresh cherry tomatoes but a can of peeled tomatoes is fine too”
Drain the anchovies, pat them dry with kitchen paper and chop them coarsely.
Pit the olives, I left them whole but if you want you can chop them.
(Black olives). The olives definitely look better whole, but if you don’t pit them, don’t forget to warn your guests!
Desalt the capers by rinsing them under running water and soaking them for about ten minutes in fresh water, then squeeze and drain them.
In a pan, put the oil, peeled garlic, and chili pepper.
When the garlic is golden, remove it and add the anchovies, mashing them with a fork.
At that point, add the chopped tomatoes (but if you prefer you can use peeled tomatoes), increase the heat to bring it to a boil
Mix well, adjust the salt and let the sauce cook for 10 min.
Boil the pasta in plenty of salted water and just before draining, add half a ladle of cooking water to the sauce pan, then turn on the heat.
Drain the spaghetti al dente and add them to the pan with the sauce.
Finish the pasta with a handful of chopped fresh parsley.
Sauté the drained pasta over high heat in the sauce pan for a few minutes, stirring frequently.
Your spaghetti alla puttanesca is ready, serve it hot.
Serve garnished with parsley.
Enjoy your meal.
Tips
Be very careful not to overdo the salt when preparing this first course: the salted capers are already quite salty, so just add a pinch of salt and taste to make sure you don’t overdo it.
Precautions
Bring it to the table and let your guests choose. If you like, sprinkle with fresh oregano.
If you liked this recipe, click on many stars, thank you so much.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
or on my page: https://www.facebook.com/gustoamoreefantasie
