Recipes Cuisine European Italian Puttanesca I 4.6 (419) 313 Reviews 32 Photos Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti. Recipe by Pooche Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 32 32 32 32 Prep Time: 25 mins Cook Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Toss pasta with sauce, and serve. I Made It Print Nutrition Facts (per serving) 490 Calories 34g Fat 39g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved