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Pasta in white bowl, twirled with a fork
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Spaghetti alla Puttanesca Recipe

This is an easy pasta dish! This budget-friendly meal is ready in a snap and will have everyone begging for seconds!
Course Lunch or Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 241kcal
Author Deb Clark

Ingredients

  • 1 lb. spaghetti
  • 1 14.5 oz can crushed tomatoes
  • 2 tablespoon sun dried tomatoes julienne style
  • 2 tablespoon capers roughly chopped
  • 4 cloves garlic thinly sliced
  • 3 fillets anchovies rinsed and patted dry, roughly chopped
  • ½ teaspoon red pepper flakes
  • ½ cup parmesan cheese freshly grated
  • 2 tablespoon parsley minced

Instructions

  • Bring a pot of salted water to a boil.
  • Add olive oil to a large skillet over low heat.
  • Thinly slice the garlic, rinse the anchovy fillets, pat dry. Dice the fillets and capers. Add to the olive oil and sauté, stirring occasionally.
  • Add the sun-dried and crushed tomatoes and continue to sauté.
  • Drop the pasta in the boiling water so it is cooking while the sauce is finishing - cook the pasta until just al dente.
  • Remove from the boiling water and place cooked pasta directly in the sauce. Toss it really well. If you think you've tossed it enough, give it another toss. Really make sure the sauce is well distributed.
  • Add ¼ to ½ cup of pasta water if needed. Continue to toss the pasta and allow it to finish cooking in the sauce.
  • Serve with minced parsley and freshly grated parmesan cheese.

Nutrition

Calories: 241kcal | Carbohydrates: 43g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 197mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2.2mg | Calcium: 91mg | Iron: 1mg