Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 45
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon minced anchovy fillet; 45 servings Freshly ground black pepper, to taste; 2 cans (each 14.5 oz.) diced tomatoes with juices; 1 Tb capers, rinsed and drained; 4 teaspoons minced fresh basil; 3 Tbs minced fresh flat-leaf parsley; 1 Tb minced garlic; 118 milliliters pitted oil-cured black olives; 5 Tbs olive oil; 1 teaspoon minced fresh oregano; 1 teaspoons red pepper flakes; 454 grams fresh spaghetti, cooked until al dente; 1 Tb tomato paste; 1 yellow onion, thinly sliced

Spaghetti Puttanesca requires about 36 minutes from start to finish. Watching your figure? This dairy free and pescatarian recipe has 117 calories, 3g of protein, and 4g of fat per serving. This recipe serves 45. This recipe covers 4% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of Mediterranean food. A mixture of tomatoes, tomatoes, basil, and a handful of other ingredients are all it takes to make this recipe so tasty.