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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.4
  • Total Fat: 10.3 g
  • Cholesterol: 1.3 mg
  • Sodium: 685.1 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Spaghetti Puttanesca calories by ingredient
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Spaghetti Puttanesca

Submitted by: JENTPAUL
Spaghetti Puttanesca

Introduction

This is a beautiful dish that's full of flavor. The anchovies aren't quite distinguishable. Instead of being overpowering, they lend a savory depth of flavor that is impossible to achieve any other way. This is a beautiful dish that's full of flavor. The anchovies aren't quite distinguishable. Instead of being overpowering, they lend a savory depth of flavor that is impossible to achieve any other way.
Number of Servings: 8

Ingredients

    1 lb spaghetti
    5 tbs extra virgin olive oil
    6 anchovy fillets, rinsed and dried well
    5 mid-to-large garlic cloves, diced finely
    1.5 tbs capers, chopped finely
    1 28-ounce can crushed tomatoes
    1.5 tsp sea salt or kosher salt
    1 tsp red pepper flakes

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Directions

This sauce doesn't take long to prepare, so start boiling a large pot of salted water as soon as you finish chopping your ingredients.

Put the olive oil in a large saucepan over medium-to-medium-high heat. As it is still heating up, add the anchovies, crushing them to unrecognizable mush with a wooden spoon. It is important that they are dry; otherwise, they'll cause the olive oil to sizzle and pop as it heats up.

Once the anchovies are well-integrated into the hot oil, let them cook for a few minutes more. Then add the garlic and capers. Cook for a couple minutes, stirring frequently and making sure the garlic doesn't get overly browned.

When the smell begins to drive you mad with desire, stir in the tomatoes. Add the pepper and salt to taste. Continue to cook on the same heat, stirring frequently to avoid spatter. If you want to stir less frequently, you may turn the heat down to low until the pasta is ready. (Note: cooking at a higher heat produces a tastier sauce.)

Add the spaghetti when the water is boiling and stir frequently. Drain when done, after 7-to-10 minutes. Add the pasta directly to your sauce and toss over a low heat for a couple of minutes. If necessary, transfer pasta and sauce to a larger pot to fit and place that over low heat instead.

Don't skip that last step! If you just ladle the sauce over your spaghetti, it won't be half as good. Trust me; the last step is magical.

Makes approximately 8 2.5-ounce servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JENTPAUL.






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