A delicious quick Italian red sauce with black olives and capers. A must in your recipe folder.
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Units: US | Metric
- 59.14 ml olive oil
- 3 garlic cloves, minced
- 992.23 g can Italian plum tomatoes, drained & roughly chopped
- 14.79 ml capers
- 158.51 ml oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
- 0.25 ml dried red pepper flakes
- 4.92 ml dried basil
- 4.92 ml dried oregano
- 0.59 ml fresh ground black pepper
- salt, to taste
- 453.59 g spaghetti
- 4.92 ml dried parsley
- parmesan cheese
- 1Heat the oil in a large saucepan over medium heat.
- 2Add the garlic, stir, 3 minutes.
- 3Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
- 4Taste the sauce and add salt and pepper if needed.
- 5Reduce the heat to very low, simmer another 15 minutes.
- 6Cook the spaghetti in plenty of boiling water until al dente; drain.
- 7Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
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Nutritional Facts for Spaghetti & Puttanesca Sauce
Serving Size: 1 (404 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 618.9
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 250.3 mg
- Total Carbohydrate 97.5 g
- Dietary Fiber 7.7 g
- Sugars 9.6 g
- Protein 17.6 g