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Spaghetti alla Puttanesca

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"Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients."
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Ingredients

1 h 25 m servings 626
Original recipe yields 12 servings

Directions

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  1. Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  3. Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

Footnotes

  • Cook's Note:
  • Use any combination of diced and/or pureed tomatoes.

Nutrition Facts


Per Serving: 626 calories; 19.2 97.3 17.6 < 1 1184 Full nutrition

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