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Ingredients
¼ cup olive oil
3 cloves garlic, minced
3 cups canned Italian plum tomatoes, seeded, drained and roughly chopped
1 tablespoon capers, rinsed
⅔ cup oil-cured black olives, pitted and roughly chopped
½ teaspoon red chili pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon freshly ground black pepper
Salt to taste
1 pound spaghetti
2 tablespoons minced fresh parsley
Nutritional analysis per serving (4 servings)
92 grams carbs; 592 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 6 grams fiber; 624 milligrams sodium; 16 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pan over medium heat, warm the oil. Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold. Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes. Taste and add additional salt and black pepper to taste and remove from heat.
- Step 2
Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well. Toss the spaghetti with the sauce, add the parsley and serve.
Private Notes
Comments
Can be made stronger and more punchy than a burly mafioso hitman by adding anchovies in their oil at the start, after you’ve browned the garlic. Kapow.
definitely needed anchovies to spark it up, but that worked
If there are no anchovies, it is not puttanesca.
Easy and great. Made it for Linda’s birthday to accompany a Neopolitan cake