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Spaghetti alla puttanesca





320 oz


1 sprig


3 wedges

Peeled tomatoes, canned

800 oz

Anchovies in oil

25 oz


10 oz

Green olives

100 oz

Chili powder

to taste

Extra virgin olive oil

30 oz


to taste

first courses from Italy

Spaghetti alla puttanesca

Spaghetti alla puttanesca

with gluten with fish high in potassium with good fats

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti alla puttanesca

Peeled tomatoes, olives, capers and anchovy fillets give these spaghetti a unique taste.

Spaghetti alla puttanesca step 1

step 1

To make the pasta alla puttanesca first rinse the capers under running water to remove the excess salt, then dry them and place them on a cutting board to chop them coarsely

Spaghetti alla puttanesca step 2

step 2

Take the pitted olives and mash them with the knife blade; Wash, dry the parsley and chop it.

Spaghetti alla puttanesca step 3

step 3

Put a pan full of water on the heat and bring to the boil (when it is boiled); will be used for cooking pasta. Meanwhile in a large pan pour the oil, the peeled and left whole garlic cloves and the chopped dried chilli.

Spaghetti alla puttanesca step 4

step 4

Add the anchovy fillets and the desalted capers.

Spaghetti alla puttanesca step 5

step 5

Sauté over medium heat for 5 minutes, stirring often, so the anchovies will melt and release all the aromas. After this time, pour the lightly crushed peeled tomatoes, mix with a spoon and cook for another 10 minutes over medium heat.

Spaghetti alla puttanesca step 6

step 6

Meanwhile, boil the spaghetti al dente; When the sauce is ready, remove the garlic cloves (10) and add the crushed olives. Season the sauce with the chopped fresh parsley.

Spaghetti alla puttanesca step 7

step 7

In the meantime, the pasta will also be cooked, drain directly in the pan and sauté for half a minute, just long enough to mix all the flavors. Serve the spaghetti alla puttanesca very hot.

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