Recipes > Italian Recipes > Italian First Course Recipes
TRADITIONAL ITALIAN RECIPE: There are many many versions of this recipe, older ones, from the 19th century, include the same exact ingredients under different names.
The basic recipe is all about the sauce alone, but traditionally this dish is always served with spaghetti. Garlic and Anchovies (omitted in the Neapolitan version) are sautéed in olive oil. The final touch of Spaghetti Puttanesca Parsley.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Wash the capers under running water to remove the excess salt.
02 - Dry and chop the capers. Set aside.
03 - Using a knife, crush the Olives. Set aside.
04 - Peel and crush the Garlic cloves.Set aside.
05 - Chop the Dried Chili Peppers.
06 - Wash, dry and chop the Parsley. Set aside.
07 - Boil a pot full of salted water.
08 - In a large frying pan, heat the Oil and sauté Garlic cloves, chopped dried Chilli Pepper, Capers and the Anchovies. Cook everything over medium heat for 5 minutes or until brownish and the Anchovies have melted and the aroma is released. Stir often.
09a - Now, add the Tomatoes, and cook for an extra 10 minutes over medium heat, stirring often.
09b - At this point the water (STEP 7) should be boiling and ready. You can start cooking the Spaghetti (al dente).
10 - When the sauce is ready, remove the Garlic and add the Olives. Cook for 3 minutes.
11 - Turn off the heat and sprinkle the fresh Parsley to the sauce.
12 - When the Pasta is al dente, drain and sauté for a minute inside the Sauce. Serve hot.
Notes:
- We advice not to freeze this pasta.
- You can freeze the Sauce for up to 1 week.
- If there is left over, store it in the fridge and cover with cling film.
- For best result use the Oil from the Anchovies instead of the Extra Virgin Olive Oil.
NUTRITIONAL VALUE:
Per Serving:
| Calories | 470kcal |
|---|---|
| Total Fat | 14 (20%) |
| Saturated Fat | 2.9g (14%) |
| Polyunsaturated Fat | - |
| Monounsaturated Fat | - |
| Trans Fat | - |
| Cholesterol | 7mg (3%) |
| Sodium | 396mg (13%) |
| Potassium | - |
| Total Carbohydrate | 72.5mg (30%) |
| Dietary Fiber | - |
| Sugars | 8.7g |
| Protein | 13.4g (25%) |
| Vitamin A | - |
|---|---|
| Vitamin C | - |
| Calcium | - |
| Iron | - |
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| Written by: Uncut Recipes | Disclaimer |
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Marc
June 26, 2022 Amazing sauce. I used more anchovies and olives in mine. |
Daniel
June 26, 2022 This is my first time reviewing a recipe. This recipe is delicious. I used the oil from the Anchovies as notes adviced. Incredible. |
Jordana
June 23, 2022 This is a great recipe. Thank you for sharing. |
Remi
June 22, 2022 Loved this so much. I twisted it a little the second time I made it with a couple of slices of bacon, I don't know why, and it was still a success. |
Gilbert
June 20, 2022 I think this will be made every month in my family. fantastic. |
Beck
June 20 2022 This was the best recipe I've ever tried. |
Molly
June 17, 2022 YUMMMMMMMMY! |
Connie
June 14, 2022 Delicious and easy. |
Christy
June 13, 2022 Many years ago I travelled to Italy and tried Spaghetti Puttanesca and fell in love with it. I tried to make it here at home by myself but I've never been able to reproduce that flavour. This recipe is the closest I went. Thank you so much for the recipe. 5 stars from me. |
Loren
June 11, 2022 Quick and easy. |
Lacey
June 11, 20221 Made this today. Everyone asked for more. |
Maria
June 05, 2022 OMG this pasta was delicious! |
Amilie
June 03, 2022 One of the best pasta I've ever attempted to make. Terrific pasta. |
Sonnie
June 03, 2022 I'm glad to read you know the anchovy oil trick. I've read many recipes and very few suggest that I don't know why. Thank you! |
Ivor
June 03, 2022 If you use top ingredients this is probably the best italian dish. To eat with a glass of italian red wine of course. |
Jocelyn
June 03, 2022 I've never made anything so tasty in my whole life. |
Colleen
June 03, 2022 This is such an amazing dish. Highly reccomend it! |
June 28, 2022
First time I tried puttanesca and I'm impressed. It's incredibly tasty. I always passed to it and now I regret.