1/8 Photos of Pasta Puttanesca ( the Madame's Pasta )
Pot Scrubber's Note:
I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."
My Private Note
Units: US | Metric
- 1/2 lb spaghetti
- 1 (14 ounce) can Italian tomatoes
- 1/2 teaspoon sugar
- 4 tablespoons flat leaf parsley
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon italian seasoning
- 1/4 cup olive oil
- 1 teaspoon anchovy paste (optional)
- 2 tablespoons black olives, minced
- 2 tablespoons green olives, minced
- 1 tablespoon capers
- 3 green onions, chopped
- 3 ounces red wine
- parmesan cheese
- fresh basil leaf, chopped
- 1Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
- 2Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
- 3Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
- 4While this is simmering, prepare spaghetti until done and drain.
- 5Sauce should be ready now so combine pasta and sauce and toss well.
- 6Top with parmesan cheese and fresh basil.
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Nutritional Facts for Pasta Puttanesca ( the Madame's Pasta )
Serving Size: 1 (450 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 782.5
- Calories from Fat 283
- Total Fat 31.4 g
- Saturated Fat 4.4 g
- Cholesterol 0.0 mg
- Sodium 348.1 mg
- Total Carbohydrate 100.5 g
- Dietary Fiber 7.7 g
- Sugars 10.4 g
- Protein 17.9 g
The following items or measurements are not included: