Italian Spaghetti alla Puttanesca Recipe
Spaghetti alla Puttanesca originated in Naples, Italy, sometime between the early and mid-20th century. Food historians have traced its origins through anecdotes and mid-20th-century cookbooks, where the sauce first begins to appear. While some speculate that the recipe may have existed earlier, there is no concrete evidence to confirm this.
Ingredients
- Spaghetti – 1 lb.
- Onion, diced – 1
- Garlic (crushed) – 3 cloves
- Chili flakes – ½ tsp
- Chopped tomatoes – 14 oz.
- Black olives – 5 oz.
- Anchovy fillets (salted) – 5
- Capers – 2 tbsp
- Parsley, chopped – 1 bunch
Instructions
- Heat oil in a medium to large pan over medium heat. Add the onions and saute until transparent, about 5 minutes. Add in the chili flakes and garlic, cooking for another 4-5 minutes.
- In the same pan, add the tomatoes, anchovies, capers, and olives. Simmer for 15 minutes, until soft and aromatic. Adjust seasoning according to preference.
- While the sauce is simmering, prepare your dried spaghetti according to the package directions.
- Once the sauce has simmered and the pasta has boiled to al dente, drain the spaghetti and add to the pan with the sauce. Toss together and serve immediately. Use the chopped parsley to garnish the dish and enjoy!
Nutrition
Calories: 257kcalCarbohydrates: 44gProtein: 9gFat: 5gSaturated Fat: 1gCholesterol: 4mgSodium: 561mgFiber: 5g
Tried this recipe?Let us know how it was!