Spaghetti alla Puttanesca Recipe
This recipe for spaghetti alla puttanesca is one that I’ve been making for over 20 years. The puttanesca sauce is salty and spicy, balanced by the sweetness of the tomatoes.
Servings: 2 Servings
- 250 g spaghetti
- 200 g tinned tomatoes
- 2-4 anchovy fillets
- 60 g black olives sliced (Gaeta olives preferrably)
- 20 g capers
- 40 ml olive oil
- 30 g minced red onion
- 1 clove garlic sliced finely
- 1 tsp chilli powder to personal heat perference
- ½ cup basil leaves torn
Sauté the onions in the olive oil. When translucent, add the garlic.
Add the anchovies, mush them with a fork and sweat until the anchovies dissolve into the sauce.
Add the tomatoes and chilli and reduce to a thick sauce.
When reduced to a thick sauce add the olives and the capers.
Make your pasta! Preferably spaghetti.
Calories: 1474kcal | Carbohydrates: 210g | Protein: 40g | Fat: 55g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 1822mg | Potassium: 1275mg | Fiber: 16g | Sugar: 17g | Vitamin A: 2100IU | Vitamin C: 24.6mg | Calcium: 185mg | Iron: 7.8mg