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Spaghetti alla Puttanesca
This spaghetti alla puttanesca uses pantry staples to create a bold, savory pasta that’s quick enough for weeknights and satisfying enough for company.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to ⏱️ 10 minutes. Reserve 1 cup pasta water and drain well.
spaghetti1 pound
2
In a large Dutch oven or saucepan, heat oil over medium heat until shimmering. Add garlic and cook until garlic begins to turn golden, but not scorched, about ⏱️ 1 minute.
3
Stir in capers, anchovy filets, olives, tomatoes, and crushed red pepper (I like 1 teaspoon). Heat to boiling, reduce heat, and simmer uncovered until slightly thickened, about ⏱️ 30-40 minutes.
capers4 tablespoon
4
Add the pasta to the pot with the sauce and toss until evenly coated. Thin with pasta water if needed. Serve with Parmesan cheese and garnish with fresh basil.
Nutrition Facts
calories
412 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
337 mg
protein Content
11 g
cholesterol Content
2 mg
carbohydrate Content
58 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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