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Spaghetti alla Puttanesca
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Spaghetti alla Puttanesca

30 minServes 4Nutri-Score C€€
from @ziggysfoodguide1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • spaghettiGrains400 g
  • olive oilPantry45 ml
  • garlic (peeled and sliced)Produce3 pieces
  • anchovy fillets (drained)Fish6 pieces
  • chili flakesSpices2 g
  • tomatoes (crushed or chopped)Produce400 g
  • black olives (pitted and halved)Pantry100 g
  • capers (rinsed)Pantry30 g
  • salt (for the pasta water)Spices10 g
  • parsley (chopped)Produce10 g

per serving

Nutrition

515kcal

Carbs
80 g
Proteins
15 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Tongs

step by step

Method

  1. Boil the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the spaghetti until al dente, then reserve a little cooking water before draining.
    Step 1

  2. Build the sauce base

    • Warm the olive oil in a pan over medium heat.
    • Add the garlic, anchovies and chili flakes and cook until the anchovies melt and the garlic turns golden.
    Step 2

  3. Add tomatoes, olives and capers

    • Stir in the tomatoes, olives and capers.
    • Simmer until the sauce thickens slightly.
    Step 3

  4. Toss and serve

    • Add the drained spaghetti to the pan with a splash of pasta water and toss to coat.
    • Finish with chopped parsley and serve immediately.
    Step 4
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