Puttanesca I

Puttanesca I

269
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"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."

Ingredients

40 m {{adjustedServings}} servings 490 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Toss pasta with sauce, and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

269
  1. 356 Ratings

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Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty clo...

I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundrie...