Total time · 27 min

Spaghetti alla Puttanesca with Anchovies

Name: Spaghetti alla Puttanesca with Anchovies
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Ingredients: 350 g Spaghetti; 30 g Oil-packed anchovies, drained; 25 g Rinsed capers; 80 g Black olives; 400 g Crushed tomatoes; 3 cloves Garlic; 2 g Red pepper flakes; 12 g Parsley

Anchovies, capers, and olives give tomato sauce a briny edge, balanced by fresh parsley.

Prep: 12 min
Cook: 15 min
Servings: 4

Indicative estimates

Energy per serving: ~384 kcal per serving partial estimate
Ingredient value: ~$6.67 indicative estimate

Ingredients

350 g Spaghetti
30 g Oil-packed anchovies, drained
25 g Rinsed capers
80 g Black olives
400 g Crushed tomatoes
3 cloves Garlic
2 g Red pepper flakes
12 g Parsley

Directions

8 min
Mince garlic, anchovies, and olives; rinse capers to reduce salt and bring pasta water to a boil.
12 min
Melt anchovies in oil with garlic and chile; add tomatoes, olives, and capers and simmer while pasta cooks. Continue cooking until the internal temperature reaches at least 158 °F (70 °C).
7 min
Move al dente spaghetti into the sauce with a splash of pasta water; toss and finish with parsley.