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Pasta Puttanesca
So quick and so full of flavour.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Herbs, Pasta, Sauce, Spaghetti, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
People
Calories:
375
kcal
Cook Mode
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Ingredients
Metric
Imperial
1
lb
spaghetti
4
large
anchovies
tinned
12 - 15
fresh
black olives
pitted and chopped
2
tbsp
extra virgin olive oil
1
large
onion
finely chopped
3
cloves
garlic
finely chopped
2
tbsp
tomato paste
1/2
tsp
red pepper flakes
28
oz
chopped tomatoes
tins
2
tsp
dried oregano
2
tbsp
capers
Salt
1/4
bunch
parsley
chopped
Instructions
Place a large pan of water over a high heat. Add salt and bring to a boil.
When the water is boiling, add the pasta and cook per instructions.
In a large deep sided frying pan add the olive oil and heat over a medium heat.
When hot, add the chopped onion and fry until soft and translucent. Will take about 5 minutes.
Add the anchovies to the pan with a little of the olive oil from the anchovy tin. (Its gorgeous).
Also add the chopped garlic cloves and fry for about another minute. (don't burn the garlic)
Add the tomato puree/paste and stir in. Cook for a couple of minutes.
Add the tomatoes, chili flakes, olives, capers and oregano.
Raise the heat to bring the sauce to a simmer and then reduce to a lower heat so it still maintains a simmer.
Simmer for 10 - 15 minutes.
The pasta should be cooked by now so drain the pasta in a sieve over a mug to catch some of the water.
Add the pasta to the sauce and mix thoroughly whilst still heating.
Sprinkle the chopped parsley over the dish.
Serve immediately on warmed dishes/plates
Nutrition
Calories:
375
kcal
|
Carbohydrates:
67
g
|
Protein:
12
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
2
mg
|
Sodium:
388
mg
|
Potassium:
552
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
520
IU
|
Vitamin C:
19
mg
|
Calcium:
89
mg
|
Iron:
3
mg