How to Make Puttanesca I - A Step-by-Step Guide

Puttanesca is a classic Italian pasta dish that is known for its bold and savory flavors. Originating from the city of Naples, this dish is a staple in Italian cuisine and is beloved for its rich and satisfying taste. The name "puttanesca" has historically been associated with the Italian word for "prostitute," leading to some colorful legends about the dish's origin. However, the true story behind the name remains a topic of debate among food historians.

Despite the controversy surro...

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Ingredients

  • 8 ounces pasta
  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 2 cups chopped tomatoes, pushed through a sieve
  • 4 anchovy filets, rinsed and chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons capers
  • 20 Greek olives, pitted and coarsely chopped
  • ½ teaspoon crushed red pepper flakes

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.
  • Nutrition

    490 cal.

    • Total Fat: 34g
    • Saturated Fat: 5g
    • Cholesterol: 44mg
    • Sodium: 728mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 9g
    • Vitamin C: 15mg
    • Calcium: 44mg
    • Iron: 3mg
    • Potassium: 437mg