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Pasta alla Puttanesca

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5 of 2 votes
Have you ever tried Pasta alla Puttanesca? Pasta alla Puttanesca has become one of our favorite recipes when I’m lacking ideas or don’t have time to go to the groceries store. Why? Because it’s super easy to make and in general I always have all the ingredients for this recipe in stock.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main course
Cuisine Italian, Mediterranean
Servings 4
Calories 468 kcal

Ingredients
  

  • 400 g pasta spaghetti, tagliatelle or other
  • 400 g whole tomatoes in can
  • 1 onion
  • 3 cloves of garlic
  • 8 anchovy fillets in oil
  • 2 tablespoons of capers
  • 1 small fresh red chili
  • 100 g black olives Kalamata
  • Dry herbs: Thyme rosemary, dried oregano
  • Olive oil
  • 1 handful of cherry tomatoes optional

Instructions
 

  • Peel the onion and cut it into thin strips. Chop the garlic cloves and the anchovy fillets. Finely cut the red chili.
  • In a large saucepan, heat a little olive oil. Then sauté the onion, garlic and chili over low heat until the onion is translucent. Add the anchovies and mix well.
  • Add the tomatoes, dry herbs, olives and capers. Bring to boil. Add salt and pepper. Then cook over low heat for about 15 minutes.
  • Cook the pasta as directed on the package. Reserve 10 cl (1/2 cup) of pasta water removed at the end of cooking.
  • Drain the pasta. Add the pasta water to the tomato sauce then pour the pasta into the sauce. Mix well.
  • Serve immediately. Add a dash of olive oil to finish.

Nutrition

Calories: 468kcalCarbohydrates: 85gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 524mgPotassium: 629mgFiber: 6gSugar: 8gVitamin A: 1141IUVitamin C: 37mgCalcium: 71mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!