Puttanesca I


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

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
4 servings


  • 8 ounces pasta

  • ½ cup olive oil

  • 3 cloves garlic, minced

  • 2 cups chopped tomatoes, pushed through a sieve

  • 4 anchovy filets, rinsed and chopped

  • 2 tablespoons tomato paste

  • 3 tablespoons capers

  • 20 Greek olives, pitted and coarsely chopped

  • ½ teaspoon crushed red pepper flakes


  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.

Nutrition Facts (per serving)

490 Calories
34g Fat
39g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 490
% Daily Value *
Total Fat 34g 44%
Saturated Fat 5g 24%
Cholesterol 44mg 15%
Sodium 728mg 32%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 9g
Vitamin C 15mg 73%
Calcium 44mg 3%
Iron 3mg 17%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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