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    Home » Recipes » Mains

    Spaghetti Alla Puttanesca

    Published: Dec 13, 2020 by Ayeh Manfre Leave a Comment

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    Spaghetti Alla Puttanesca is a classic Neapolitan pasta that uses a handful of staple ingredients and is packed full of flavour.

    Spaghetti Alla Puttanesca is such a simple pasta recipe and is packed full of flavour! This pasta dish originated from Naples from a town named Campania which created the vegetarian recipe. There are also many Italian versions, including the popular recipe from Lazio which includes anchovies. This is my recipe for the Neapolitan version which is also vegan.

    This is a perfect recipe for when you haven't planned dinner and may have these ingredients in your fridge or pantry.

    Jump to:
    • Video Tutorial
    • Ingredients to make Pasta Alla Puttanesca
    • How to make Spaghetti Alla Puttanesca
    • Tips for Pasta Puttanesca Recipe
    • More Pasta Recipes
    • Recipe

    Video Tutorial

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    Ingredients to make Pasta Alla Puttanesca

    • Pasta, traditionally served with spaghetti but any long pasta will do, like fettuccine or linguine
    • Roma Tomatoes provide a richer taste and are perfect for creating a sauce. I use whole canned tomatoes but if you are using fresh roma tomatoes, ensure they are ripe
    • Black olives are a key ingredient in this recipe for its added salt. I've used kalamata olives
    • Capers provide a tangy and salty flavour, you don't need much of them as a little goes a long way
    • Garlic cloves, dice into small pieces to infuse the olive oil at the beginning of the cook
    • Parsley, make sure that the parsley is fresh as it brings a pop of colour, it's used mid-way cook and for garnish
    • Oregano, this dried herb is a great addition to the overall flavour profile of the sauce
    • Red pepper flakes, this is optional if you prefer some spice

    How to make Spaghetti Alla Puttanesca

    Time needed: 25 minutes.

    1. Make the sauce

      On a pan sauté garlic in olive oil until lightly golden. Add capers, olives, and half of the parsley. Then add tomatoes, season with oregano, and let it simmer.

    2. Cook the pasta

      Once pasta is cooked until al dente, add to the pasta sauce with a splash of pasta water.

    3. Serve it up

      Add remaining parsley and let it cook for a few minutes. It's now ready to serve!

    Tips for Pasta Puttanesca Recipe

    • The olives and the capers bring a salty acidic flavour, so this is one pasta that doesn't require any cheese or additional salt. Not to mention the pasta water is heavily salted as well.
    • You can use fresh tomatoes, just make sure they are super ripe as they bring a more rich flavour. This is why I prefer to buy whole canned tomatoes and keep them as back up in the pantry.

    Serve with a little more parsley for garnish and enjoy your Spaghetti Alla Puttanesca! When you have a bite of all the ingredients in your mouth at the same time, it’s just delicious!

    More Pasta Recipes

    • Superfood Pesto Pasta
    • Penne Alla Vodka
    • Mushroom Carbonara
    • Baked Feta Pasta
    • Baked Feta Pasta with Mushrooms

    I love seeing your creations and remakes, so make sure to tag me and send me a photo on Instagram so I can also share the love.

    Recipe

    Spaghetti Alla Puttanesca
    5 from 2 votes

    Spaghetti Alla Puttanesca

    Spaghetti Alla Puttanesca is such a simple pasta recipe and is packed full of flavour! This is the Neapolitan version which is also vegan.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main Course, Pasta
    Cuisine: Italian
    Keyword: capers, dinner, olives
    Servings: 4
    Calories: 465kcal
    Author: Ayeh
    Pin Print Rate

    Ingredients

    • 360 g spaghetti pasta
    • 425 g canned whole roma tomatoes
    • 120 g black olives
    • 1 ½ tablespoon capers
    • 4 garlic cloves
    • 2 tablespoon extra virgin olive oil
    • 1 teaspoon dried oregano
    • 1 handful chopped parsley
    • Sea salt

    Garnish

    • Chopped parsley

    Instructions

    • Dice garlic into pieces, not too small as they can burn fast. Sauté in olive oil over a medium heat
    • Chop olives into half and roughly chop capers
    • Once garlic is lightly golden, add olives, capers and half of the parsley. Sauté for a few minutes.
    • Add tomatoes and with a wooden spoon, chop the tomatoes into half to allow them to cook faster. Season with oregano and let it simmer
    • In the meantime, start to cook the pasta in heavily salted water
    • Once pasta is cooked to al dente, add it straight to the sauce along with a good splash of pasta water. Add remaining parsley and let it finish cooking together in the sauce for a few minutes
    • Serve pasta with a sprinkle of chopped parsley for garnish and enjoy!

    Video

    Nutrition

    Calories: 465kcal | Carbohydrates: 74g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 719mg | Potassium: 444mg | Fiber: 5g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg

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