Fresh Chile Puttanesca Recipe

Name: Fresh Chile Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 3 ounces green olives, such as Castelvetrano, pitted and chopped (1/2 cup); 1 tablespoon plus 1 teaspoon drained capers, chopped; One 2-ounce can anchovy fillets in oil, drained and chopped; 1 Fresno chile or jalapeno, seeded and minced; 2 garlic cloves, thinly sliced; 1/2 cup chopped oil-packed sun-dried tomatoes; 1/2 cup canned crushed San Marzano tomatoes; 1/4 cup sliced almonds; 1 cup dry white wine; 1 pound spaghetti; 1/4 cup chopped flat-leaf parsley; 1/4 cup torn basil leaves; 1/2 teaspoon finely grated lemon zest; 1 tablespoon freshly squeezed lemon juice

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
3 ounces green olives, such as Castelvetrano, pitted and chopped (1/2 cup)
1 tablespoon plus 1 teaspoon drained capers, chopped
One 2-ounce can anchovy fillets in oil, drained and chopped
1 Fresno chile or jalapeno, seeded and minced
2 garlic cloves, thinly sliced
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup canned crushed San Marzano tomatoes
1/4 cup sliced almonds
1 cup dry white wine
1 pound spaghetti
1/4 cup chopped flat-leaf parsley
1/4 cup torn basil leaves
1/2 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice

1
In a large pot, heat the 1/4 cup of olive oil.
2
Add the olives, capers, anchovies, chile and garlic and cook over moderately high heat until sizzling.
3
Add the sun-dried and crushed tomatoes and the almonds and cook for 1 minute.
4
Add the wine and cook until reduced by half, about 7 minutes.
5
Meanwhile, in a large pot of salted boiling water, cook the pasta until pliable but still hard in the center, about 5 minutes.
6
Drain, reserving 3 cups of water.
7
Add the spaghetti and the reserved cooking water to the sauce and cook until the pasta is al dente.
8
Stir in the parsley, basil, lemon zest and lemon juice and serve in bowls with a drizzle of olive oil.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling, 3 ounces green olives, such as Castelvetrano, pitted and chopped (1/2 cup), 1 tablespoon plus 1 teaspoon drained capers, chopped, One 2-ounce can anchovy fillets in oil, drained and chopped, and more.

Yes, Fresh Chile Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Chile Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions