Puttanesca I recipe

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Ingredients

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Nutrition Info

489.9 calories
carbohydrate: 38.7 g
cholesterol: 44.3 mg
fat: 34 g
fiber: 4.1 g
protein: 9.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 727.7 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente, drain.

  2. Heat oil in a skillet over low heat, cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.

  3. Toss pasta with sauce, and serve.

Recipe Yield

4 servings

Recipe Note

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

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