Spaghetti alla Puttanesca
Spaghetti alla Puttanesca: leave it to the Italians to craft a magical dinner out of a little bit of this, and a little bit of that. Garlic, olives, anchovies, tomatoes, and chili pepper come together in this lightning fast recipe that takes eating well to a new level.
Servings 4 servings
- 1/3 cup olive oil
- 2 cloves garlic halved
- 1 tablespoon capers
- 4 anchovy fillets packed in oil, drained
- 2 (28 ounce) cans Italian-style whole (plum-shaped) tomatoes drained and chopped
- 1 red jalapeño pepper seeded and finely chopped
- 1/2 cup pitted kalamata olives sliced
- 16 ounces spaghetti uncooked
In a large Dutch oven or stock pot, heat oil over medium-high heat until shimmering. Add garlic and cook until garlic has turned golden, but not scorched, about 5 minutes. Remove garlic and discard.
Stir in capers, anchovy fillets, tomatoes, and chile. Heat to boiling, reduce heat, and simmer uncovered until slightly thickened, about 20 minutes. Stir in olives and keep warm.
Meanwhile, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well and add to sauce mixture, tossing pasta until evenly coated.
Calories: 613kcal | Carbohydrates: 86g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 292mg | Fiber: 4g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg