Puttanesca sauce: Anchovy and Olive Pasta
Pasta alla puttanesca is one of the easiest and healthiest Italian recipes to make, perfect for bringing the authentic flavors of the Mediterranean to your table.
Servings: 4 people
Ingredients
- 1 lb spaghetti pasta
- ½ cup cherry tomatoes or 1 san marzano can
- 6 anchovy fillets
- 1 clove garlic
- ⅓ cup olive Kalamata
- ¼ cup capers
- 1 tsp red pepper flakes
- 1 spring fresh parsley
- Salt and Pepper
Instructions
- Fill 3/4 of a large stock pot with water and bring it to a rolling boil.
- Rinse the salt off the capers.
- To prepare the sauce, add some olive oil to a pan, sauté the finely sliced garlic (or crush it if you prefer a more delicate taste) with the red pepper flakes over medium high heat until light golden brown.
- Add the anchovy fillets and let them melt completely; skip this step if omitting anchovies.
- Add the tomatoes and cook until the sauce gets thicker.
- Season with salt and pepper and stir in the olives and the capers.
- Reduce the heat to a low and simmer until the pasta is done.
- When the water boils, add a tablespoon of salt and cook the pasta according to the instructions on the package.
- Finely chop the parsley and add it to the sauce; reserve a little for plate decoration.
- Drain the pasta in a colander and add it directly to the pan with the sauce.
- Toss with a wooden spoon until the pasta is evenly coated. If the sauce gets too thick, add a little pasta cooking liquid.
- Top the plates with the remaining parsley; enjoy your lunch!
Nutrition
Calories: 453kcal | Carbohydrates: 87g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 502mg | Potassium: 340mg | Fiber: 5g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg