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    You are in: Home / Recipes / Spaghetti Alla Puttanesca Recipe
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    Spaghetti Alla Puttanesca

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    0 mins

    0 mins

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
    2. 2
      Use 1/2 teaspoon chili flakes if chili pepper are not available.
    3. 3
      Cook spaghetti in large pot of salted water until 'al dente'.
    4. 4
      Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.
    5. 5
      Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.
    6. 6
      Stir and cook gently for 8 minutes.
    7. 7
      Discard garlic clove, add olives, and cook just until heated.
    8. 8
      Serve hot over hot cooked spaghetti.
    9. 9
      Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.

    Ratings & Reviews:

    • on March 25, 2005

      55

      I admit I added more garlic and a little more anchovy. Otherwise, I followed the recipe, using caned tomatoes (it's winter). The result--delicious pasta.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2001

      Since 3 oz of anchovies contains 425 mg of sodium, I would guess that 2 anchovy fillets contain about 150 mg of sodium.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spaghetti Alla Puttanesca

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 549.2
     
    Calories from Fat 122
    22%
    Total Fat 13.6 g
    20%
    Saturated Fat 1.9 g
    9%
    Cholesterol 1.7 mg
    0%
    Sodium 262.1 mg
    10%
    Total Carbohydrate 89.8 g
    29%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.1 g
    16%
    Protein 16.3 g
    32%

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