Spaghetti Puttanesca
This easy spaghetti puttanesca recipe made with sweet, plump tomatoes, garlic, briny black olives and a hint of anchovies should definitely be on your regular rotation for quick, no fussy dinners.
Servings: 4
Ingredients
- 450g/1lb This is an affiliate link.spaghetti
- 2 tbsp This is an affiliate link.olive oil
- 4-6, anchovies fillets packed in oil chopped
- 3-4 garlic cloves minced
- a handful of fresh basil leaves chopped
- 400g/14oz canned tomatoes or crushed tomatoes for US and Canada
- 80g/1/3 cup black olives pitted
- freshly grated Parmesan cheese
Instructions
- Set a large pot filled with water on the stove and bring to a boil, add salt and spaghetti. Set the timer according to package directions.
- Meanwhile, sauté chopped anchovies in olive oil over low heat while stirring and breaking them up with the wooden spoon for 1-2 minutes, they will start to turn into a paste, add garlic and continue stirring for 1 minute.
- Add tomatoes, chopped basil and olives, turn the heat up and bring the sauce to a boil, lower the heat to low and simmer for 6-7 more minutes.
- Stir occasionally and try to break up big tomatoes chunks with the wooden spoon.
- Drain spaghetti and add to the pan with the sauce. Toss gently and serve with fresh grated parmesan cheese.
Nutrition
Calories: 539kcal | Carbohydrates: 93g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 319mg | Potassium: 570mg | Fiber: 6g | Sugar: 8g | Vitamin A: 259IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 3mg