Spaghetti Alla Puttanesca Recipe

Name: Spaghetti Alla Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb thin spaghetti; 1 can italian tomato; 2 tablespoons minced Italian parsley; 4 cloves garlic, minced; 1 teaspoon crushed red pepper flakes; 1/4 cup olive oil; 6 flat anchovy fillets, drained & minced; 6 black olives, thinly sliced; 1 teaspoon small caper, drained & blotted; romano cheese or parmesan cheese; 1/2 small sweet onion, julienned; 1/4 cup sliced mushrooms; 6 -8 fresh basil leaves, torn; 1/2 teaspoon dry oregano; 2 ounces marsala wine; 1 teaspoon salt

Servings: persons

1/2 lb thin spaghetti
1 can italian tomato
2 tablespoons minced Italian parsley
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
6 flat anchovy fillets, drained & minced
6 black olives, thinly sliced
1 teaspoon small caper, drained & blotted
romano cheese or parmesan cheese
1/2 small sweet onion, julienned
1/4 cup sliced mushrooms
6 -8 fresh basil leaves, torn
1/2 teaspoon dry oregano
2 ounces marsala wine
1 teaspoon salt

1
Drain tomatoes and reserve liquid.
2
Saute onion in olive oil until browned, add garlic and red pepper flakes and continue to saute for a couple of minutes more.
3
Do not over brown the garlic.
4
Add tomatoes and 1/2 cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
5
Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
6
If the sauce becomes too dry add more tomato juice a little at time.
7
During the last 5 minutes of cooking time add basil and parsley, finish cooking.
8
Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
9
Read package directions for spaghetti to determine cooking time.
10
Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
11
Drain the pasta well.
12
Add pasta to sauce pot, combine and cook for another minute or two.
13
Move spaghetti to service plates.
14
Sprinkle with grated Romano or Parmesan.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 lb thin spaghetti, 1 can italian tomato, 2 tablespoons minced Italian parsley, 4 cloves garlic, minced, and more.

Yes, Spaghetti Alla 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.

Spaghetti Alla Puttanesca

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