Spaghetti Puttanesca - Original Italian Recipe Video
An easy Italian recipe for a tasty first course simply made with tomato, anchovy, capers and olives: the spaghetti puttanesca.
Ingredients
| Spaghetti | 400 Gram | |
| Tomato puree | 14 Ounce | |
| Parsley | 2 Tablespoon, chop | |
| Anchovies | 100 Gram | |
| Black olives | 100 Gram, pitted | |
| Extra virgin olive oil | 5 Tablespoon | |
| Capers | 15 Gram | |
| Salt | To Taste | |
| Garlic | 2 Clove (10 gm) | |
| Chili pepper | 1 Small |
Nutrition Facts
Serving size
Calories 1280 Calories from Fat 461
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 759.5 mg31.6%
Total Carbohydrates 174 g58.2%
Dietary Fiber 4.4 g17.6%
Sugars 9.9 g
Protein 44 g87.6%
Vitamin A 46.6% Vitamin C 81.5%
Calcium 24.6% Iron 74.8%
*Based on a 2000 Calorie diet
Directions
MAKING
1. Saute chopped anchovies, chili pepper and the garlic in a pan along with oil for few minutes then add the capers, chopped olives, stir for a few minutes, after that add the tomato puree and half of the chopped parsley.
2. Boil the spaghetti in salted water and cook it al dente, now drain and pour it into the sauce stir everything, add the remaining parsley.
SERVING
3. Serve the spaghetti puttanesca hot.
1. Saute chopped anchovies, chili pepper and the garlic in a pan along with oil for few minutes then add the capers, chopped olives, stir for a few minutes, after that add the tomato puree and half of the chopped parsley.
2. Boil the spaghetti in salted water and cook it al dente, now drain and pour it into the sauce stir everything, add the remaining parsley.
SERVING
3. Serve the spaghetti puttanesca hot.
Chef
