Spaghetti alla Puttanesca

62 Reviews
93% would make this recipe again

Spaghetti in a spicy sauce with tomatoes, anchovies, capers, and olives.

This spaghetti sauce originated in the Isle of Ischia, near Naples. The word puttanesca is derived from «puttana», a colloquial term for prostitute. Some claim that the sauce earned its name because of its spicy flavor. Another theory holds that it got its name because it cooks quickly - even women with very busy work schedules could prepare it, or so the story goes.

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Preparation : 10 min Cooking : 10 min
420 calories/serving

Ingredients

160 g spaghetti
1/2 cup canned tomatoes (diced) 130 g
2 anchovy fillets, chopped 8 g
1 tsp olive paste 5 g
1 1/4 tsp capers, coarsely chopped 4 g
1 clove garlic, finely chopped
2 tsp Parsley and Garlic Base 10 mL
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta.
  2. Meanwhile, heat the olive oil in a saucepan over medium heat. Sauté the finely chopped garlic, 1 min taking care not to let it burn. Chop the anchovies, then add them to the pan and cook with stirring. When they have broken apart and «melted» (after about 2 min), add the coarsely chopped capers, olive paste, parsley and garlic base and diced tomatoes. Cook, uncovered, for 7-8 min over low heat while stirring from time to time. Add pepper to taste. In general, it is not necessary to add salt since the anchovies are already salted.
  3. Put the drained spaghetti back into the pasta cooking pot, add the sauce, then mix well. Serve in the warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

The Puttanesca Sauce can be made up to 10 days ahead, refrigerated, then reheated while you cook the pasta.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

420

Fat

14 g

21 %

Saturated 1.9 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

500 mg

21 %

Carbohydrate

63 g

21 %

Fibre

4 g

16 %

Sugars

2 g

Net Carbs

59 g

Protein

12 g

Vitamin A

14 %

Vitamin C

15 %

Calcium

4 %

Iron

14 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Selenium, Vitamin K
Good source of  :
Magnesium, Niacin, Vitamin E
Source of  :
Copper, Fibre, Folacin, Iron, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Meat and Alternatives 0
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

62 Reviews (60 with rating only) 93% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Quite tasty and very quick to make. I didn't have capers so I'll have to try it with next time.

Useful 0
february 17, 2009 | I would make this recipe again

We love these spicy spaghetti.

Useful 0

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