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Spaghetti puttanesca

Pasta Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 35 minutes
Energy: 156 kcal / serving

Instructions

  • 1.   Peel and finely chop the garlic. Sauté it in a skillet with 2 tablespoons of olive oil over medium heat. Slice the anchovies and add them, along with the pulp, to the skillet.
  • 2.   Cook over low heat for 20 minutes. Open and deseed the chili pepper, then finely chop it. Add it to the skillet along with the capers and olives. Continue cooking for about 5 minutes, until the sauce is sufficiently liquid.
  • 3.   Cook the spaghetti in salted boiling water for 60% of the time indicated on the packaging. Drain them and add them to the sauce to finish cooking. Turn off the heat and let it rest for 2 minutes. Add the chopped parsley and season with pepper.
  • 4.   Mix everything together with a spatula using wave-like motions while drizzling the remaining olive oil. Divide the pasta among 4 plates. Garnish with caper flowers and small basil leaves. Serve immediately!

Ingredients for servings

  • 1 chili pepper
  • 1 garlic clove
  • 1 sprig of flat-leaf parsley
  • 5 leaf of fresh basil
  • 500 g of tomato pulp
  • 500 g of spaghettoni
  • 60 g of salted caper
  • 50 g of anchovy fillet in oil
  • 50 g of pitted black olive
  • 2.5 tablespoon of olive oil
  • 1 caper flowers with stem
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    156 kcal
    8 %
  • Fat
    11,89 g
    17 %
  • of which saturated
    1,98 g
    10 %
  • Carbohydrates
    5,87 g
    2 %
  • of which sugar
    4,47 g
    5 %
  • Protein
    5,54 g
    11 %
  • Fibers
    3,8 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.