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Spaghetti alla puttanesca – tomatoes, olives, capers and anchovies pasta

3 April 2018 | Last Updated: 14 June 2019

Spaghetti alla puttanesca – tomatoes, olives, capers and anchovies pasta

A delicious and aromatic pasta dish, ready in 20 minutes! Intensely seasoned, with a few simple ingredients that can stay on your kitchen shelves for a long time, which means it’s a perfect recipe when you forget to do shopping or want to eat something delicious and quick after work.

Even with such a simple dish, consisting only of pasta and tomato sauce with anchovies (small sardines in a can or jar), black olives, capers, chili, and garlic, you can find many versions of it. In Naples, for example, the sauce is prepared without the anchovies (which is hard for me to imagine, because they give depth and a lot of umami to the sauce), or a version with tuna – which is a good idea, especially for the meat-eaters. This dish is great for a dinner, served with soup or a salad, or in smaller portions as an appetizer.

For more Italian pasta recipes click here: Pasta Recipes.

spaghetti alla puttanesca czyli pyszny makaron na szybko tomatoes, olives, capers and anchovies pasta
spaghetti alla puttanesca czyli pyszny makaron na szybko tomatoes, olives, capers and anchovies pasta

Spaghetti alla puttanesca – tomatoes, olives, capers and anchovies pasta

Super quick to prepare and full of flavor pasta dish that makes a perfect weeknight dinner!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 645kcal
Author Aleksandra

Ingredients

  • 8 oz spaghetti 220g
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 5 cloves garlic cut into thin slices
  • ½ teaspoon chili flakes or to taste
  • 15 anchovies in oil 1 oz/30g, drained and cut into large pieces
  • 15 black olives seedless and cut in half crosswise
  • 1 tablespoon capers drained and rinsed
  • 1 14- fl.oz. can tomatoes 400 ml, or tomato passata
  • ½ cup pasta cooking water
  • salt and black pepper to taste
  • 3 tablespoons parsley chopped

Instructions

  • Cook the spaghetti al dente (it should have a bite to it, cook it in a small amount of well-salted water), reserve about a ½ cup of the pasta cooking water (!).
  • Heat olive oil and butter in a large pan, add the garlic, chili, and anchovies, cook for 2 minutes, stirring, over medium heat.
  • Add olives, capers, tomatoes, and pasta cooking water. Bring to a boil, reduce the heat to low and cook for 15 minutes (stirring from time to time). After this time, season the sauce with salt and pepper, but be careful with the salt, because anchovies, olives, and capers are already salty.
  • Add the cooked pasta to the pan, toss with the sauce.
  • Sprinkle with chopped parsley and serve immediately.

Notes

– I used canned tomatoes which have been already peeled and chopped, you can also use whole canned tomatoes – just chop them with a knife or mash them with a fork directly on the pan.
– You can also add: a can of tuna, a big pinch of lemon zest, 1/2 ts of dried oregano.
– Calories count = 1 serving (1/2 of the recipe).

Nutrition

Calories: 645kcal
Course Main Course
Cuisine Italian
Keyword spaghetti alla puttanesca, spaghetti alla puttanesca recipe

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