Spaghetti Puttanesca

Recipe from Salvatore Medici

Adapted by Molly O'Neill

Total Time
15 minutes
Rating
4(64)
Notes
Read 3 community notes

Featured in: DE GUSTIBUS; Old-New-York Food, Drink and Memories (Don't Ask Why)

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Ingredients

Yield:4 servings
  • ¼cup olive oil
  • 3cloves garlic, minced
  • 3cups canned Italian plum tomatoes, seeded, drained and roughly chopped
  • 1tablespoon capers, rinsed
  • ⅔cup oil-cured black olives, pitted and roughly chopped
  • ½teaspoon red chili pepper flakes
  • 1teaspoon dried basil
  • 1teaspoon dried oregano
  • ⅛teaspoon freshly ground black pepper
  • Salt to taste
  • 1pound spaghetti
  • 2tablespoons minced fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

592 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 16 grams protein; 624 milligrams sodium

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

  1. 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.

  2. 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.

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Ratings

4 out of 5
64 user ratings
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Cooking Notes

Peer

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.

john anderson

definitely needed anchovies to spark it up, but that worked

arp

If there are no anchovies, it is not puttanesca.

David Colby

Easy and great. Made it for Linda’s birthday to accompany a Neopolitan cake

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Credits

Adapted from Salvatore Medici

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