1/2 Photos of Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca)
Southern Lady's Note:
A famous Italian painter often improvised dinner parties for his friends in his small rustic house on the picturesque Ischia Island, outside Naples. Fresh and light local wine was offered together with this dish of spaghetti. It's also been dubbed that the Ladies of the Evening would prepare inbetween clients.
My Private Note
Units: US | Metric
- 4 tablespoons extra virgin olive oil
- 1/8 teaspoon crushed red pepper flakes (add for more heat)
- 2 garlic cloves, minced
- 1 1/2 teaspoons anchovy paste (1/2 tsp = 1 anchovy fillet)
- 1 1/2 cups tomatoes, diced (or 14 oz can)
- 1 tablespoon capers, lightly washed and drained
- 2 tablespoons Italian parsley, finely chopped
- 1/4 cup black olives (or Greek olives)
- 1 lb spaghetti
- 1/4 cup parmesan cheese, grated (optional)
- 1In a pan put olive oil, red pepper, and garlic and sauté briefly.
- 2Add anchovy paste to the pan before the garlic starts coloring.
- 3Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
- 4Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes.
- 5Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
- 6Sprinkle with parmesan cheese if preferred.
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Nutritional Facts for Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca)
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 573.8
- Calories from Fat 149
- Total Fat 16.5 g
- Saturated Fat 2.4 g
- Cholesterol 2.5 mg
- Sodium 257.7 mg
- Total Carbohydrate 89.0 g
- Dietary Fiber 4.9 g
- Sugars 3.8 g
- Protein 16.6 g