Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 12 fillets anchovy fillets, roughly chopped; 794 grams 400gram) cans tomatoes, drained and chopped; 1 handful capers, soaked in water and drained; 1 handful good handful fresh basil; 2 cloves garlic, finely chopped; 4 servings Extra-virgin olive oil; 2 handfuls big black olives, pitted; 1 Tbsp dried oregano; 3 smalls dried red chiles, crumbled; 4 servings Salt and freshly ground black pepper; 455 grams pound dried spaghetti, the best you can get

Spaghetti Puttanescan is a dairy free and pescatarian recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 645 calories, 21g of protein, and 17g of fat per serving. Head to the store and pick up big olives, tomatoes, capers, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes.

Ingredients you will need

Anchovies

Olive Oil

Spaghetti

Oregano

Capers

Chili Pepper

Garlic

Olives

Water

Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency.

Ingredients you will need

Tomato Sauce

Tomato

Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Seasoning