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    You are in: Home / Recipes / Pasta alla Puttanesca Recipe
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    Pasta alla Puttanesca

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Kozmic Blues's Note:

    This dish is so quick and easy to throw together, and it's just bursting with great flavor. The anchovies are optional. Serve with some crusty Italian bread and a nice red wine for a delicious, no hassle meal.

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    Units: US | Metric


    1. 1
      Bring large pot of salted water to a boil for pasta.
    2. 2
      Cook pasta until al dente about 7 minutes While pasta cooks, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
    3. 3
      Heat olive oil in a skillet.
    4. 4
      Sauté garlic and red pepper flakes quickly to release flavor.
    5. 5
      Quickly add tomatoes and reserved juice so pepper flakes and garlic don't burn.
    6. 6
      Bring sauce to a boil.
    7. 7
      Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.
    8. 8
      Reduce and continue simmering until desired consistency and flavor are reached.
    9. 9
      Season to taste with salt and pepper.
    10. 10
      (you don't need much salt JMHO) Drain pasta and toss in skillet with the sauce Slide hot spaghetti into serving bowl and garnish with basil.

    Ratings & Reviews:


    Nutritional Facts for Pasta alla Puttanesca

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 597.3
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 415.6 mg
    Total Carbohydrate 93.8 g
    Dietary Fiber 6.6 g
    Sugars 6.0 g
    Protein 16.8 g

    The following items or measurements are not included:

    nicoise olives

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