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Authentic Neapolitan Spaghetti alla Puttanesca with Capers, Olives and Anchovies
A punchy Neapolitan favorite featuring spaghetti tossed in a vibrant sauce of San Marzano tomatoes, salty Gaeta olives, capers, garlic, chili, and melting savory anchovies.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Durum wheat spaghetti360 g
- Canned whole peeled tomatoes, crushed400 g
- Pitted black or Gaeta olives80 g
- Capers, rinsed and drained2 tbsp
- Anchovy fillets in olive oil4 pc
- Garlic cloves, crushed3 clove
- Extra virgin olive oil3 tbsp
- Red chili flakes1 pinch
- Fresh flat-leaf parsley, chopped2 tbsp
Preparation Steps
1
Boil spaghetti in salted water until al dente (2 minutes shy of package instructions). Reserve a cup of starchy pasta water.
10 min timer
2
In a wide skillet, warm olive oil with garlic, chili flakes, and anchovies over low heat for 2-3 minutes until anchovies melt into the oil.
3 min timer
3
Add crushed tomatoes, olives, and capers. Simmer for 8-10 minutes. Toss drained pasta into the skillet with a splash of pasta water for 1 minute to coat, garnish with parsley, and serve.
10 min timer
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Nutrition Facts
per servingCalories
440
Protein
14g
Carbohydrates
68g
Fat
13g
Allergens
GlutenFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
