Photo: Eaters Collective
Spaghetti alla Puttanesca
12 ingredients
Serves 4.
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Because this sauce keeps well, you can double the recipe and use half of the sauce for tonight’s dinner. Store the remaining sauce in an airtight container for up to 3 days in the refrigerator, or for up to 3 months in the freezer.
Estimated Nutrition (whole recipe, rough)
599
Calories
39g
Protein
26g
Fat
53g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 3 large garlic cloves, minced
- 3 anchovy fillets in olive oil, chopped, plus 1 Tbs. of the oil
- 2 1/2 cups canned chopped tomatoes with juice
- 1/4 cup pitted and chopped black olives
- 1/4 cup capers
- 1 tsp. minced fresh oregano
- 1 tsp. minced fresh thyme
- 1/2 tsp. red pepper flakes
- Salt, to taste, plus 2 Tbs.
- 1 lb. spaghetti or other strand pasta
- 3 Tbs. minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes