Spaghetti Puttanesca Recipe Video
Ingredients
| Olive oil | 1 Teaspoon | |
| Garlic | 2 Clove (10 gm), crush | |
| Anchovy | 1⁄2 Tablespoon | |
| Caper | 1 Tablespoon | |
| Canned tomato | 15 Ounce | |
| Sugar | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Cayenne pepper/Chili flakes | 1 Dash | |
| Spaghetti | 12 Ounce | |
| Regular salt | 5 Teaspoon (4 tsp. for cooking pasta and remaining for the sauce) | |
| Black pepper | 1 Teaspoon | |
| Black olives | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 370 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.51 g2.6%
Trans Fat 0 g
Cholesterol 1.1 mg0.4%
Sodium 2631.4 mg109.6%
Total Carbohydrates 77 g25.5%
Dietary Fiber 3.5 g13.9%
Sugars 1.4 g
Protein 15 g30.6%
Vitamin A 19.7% Vitamin C 20.7%
Calcium 14.4% Iron 33.6%
*Based on a 2000 Calorie diet
Directions
1. In a skillet pour in olive oil and heat.
2. Add in garlic and anchovy sauté for a few minutes. Stir in the capers and cook.
3. Pour in canned tomato; add in oregano, basil and cayenne. Simmer for 20 minutes.
4. Simultaneously in a large pot, boil water. Add in salt and spaghetti.
5. Sprinkle salt and black pepper in the sauce and add in black olives.
6. Drain the pasta and add in sauce, incorporate sauce and pasta well.
SERVING
7. Serve pasta in a plate and enjoy!
Chef
