Spaghetti Puttanesca

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Enjoy this classic dish from Naples, Italy that is simple and delicious with the perfect amount of spice for you!

Serves: 6
Serving size: 1 cup
Prep time: 20 minutes
Cook time: 20 – 25 minutes
Total time: 40 – 45 minutes

Ingredients

  • 2 Tablespoons olive oil
  • 3 teaspoons crushed red pepper flakes (you can use less)
  • 1 cup onion, fine dice
  • 2, 14.5 ounce cans of no salt added tomatoes, whole or puree
    • If using whole tomatoes, chop them fine
  • 16 kalamata olives (canned or brined), rinsed well, chopped
  • 4-5 Tablespoons capers, rinsed well
  • 3-4 anchovies, finely chopped
  • Black pepper to taste
  • ¼ cup fresh basil, finely chopped
  • 1 pound whole-wheat spaghetti or linguine
  • ¼ cup fresh parsley, finely chopped

Directions

  1. In a large pot, boil salted water for the pasta.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the crushed red peppers and onions to the large skillet. Cook until translucent. Adjust the heat so the onions do not brown.
  4. Add the tomatoes, olives, capers, and anchovies. Cook, stirring occasionally.
  5. Bring mixture to a boil, then reduce heat and cook for 5 minutes.
  6. Add the black pepper and basil. Adjust seasoning – most likely will not need additional salt as the capers, olives, and anchovies can be salty.
  7. Cook the pasta according to package directions.
  8. Drain pasta, reserving some of the pasta water.
  9. You can serve this one of two ways:
  • Pasta with sauce on top or
  • Combine all sauce and pasta with a little of the pasta water – reserve some of the sauce to top each serving.
  1. Top each serving with parsley.

Nutrition Information per Serving

  • Serving Size: 1 cup
  • Calories: 360
  • Carbohydrates: 65 grams
  • Fiber: 10 grams
  • Protein: 13 grams
  • Fat: 8 grams
  • Sodium: 440 mg (draining and rinsing the olives, capers, and anchovies will reduce the amount of sodium in this recipe)
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