Puttanesca Pasta

This well known pasta recipe has a few variations and differing stories behind it’s origin! Some say it’s a dish famous in Rome, others say it comes from Naples. Stories range from a meal thrown together in a restaurant with the ingredients that were left over, to originating in the brothels of the Spanish Quarters in Naples (whore is puttana in Italian, hence puttanesca).

Either way it’s delicious and can be ready in as little as 10 minutes. This has become one of my favourite recipes for lunch or a quick dinner because it is packed full of so many great, pungent flavours that all combine together to make a mouthwateringly good dish.

I’ve used Garofalo’s Spaghetti, also straight out of Naples, made in the nearby town of Gragnano.

Print

With ImageWithout Image

Puttanesca Pasta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

A mouthwatering recipe, full of flavour, ready in 10 minutes - this is a quick and tasty spaghetti and puttanesca sauce

Ingredients

• 180g Garofalo Spaghetti 
• 2 garlic cloves, finely sliced 
• 1 red chilli, halved and sliced 
• 4 anchovies, roughly chopped 
• 50g pitted black olives, sliced
• 1 tbsp capers 
• 250g tomatoes, halved and cut into slithers or just halved if using cherry tomatoes 
• Olive oil
• Fresh flat leaf parsley 

Instructions

1. Bring a pan of water to the boil, salt it and add your spaghetti and cook for 10 minutes. 
2. While the pasta is cooking, add a good glug, or at least 2 tbsps of olive oil to a pan on a low heat.
3. Add your anchovies, garlic and chilli and cook for one minute or until the pan starts to gently sizzle and the anchovies are breaking down into the oil.  
4. Add your tomatoes and increase the heat a little to let them break down and start to create a sauce. At this point you can add a splash of pasta water to help the sauce. 
5. Add your olives and capers. 
6. Just before adding your pasta, add the parsley and then add the spaghetti and toss all together coating in the sauce. 
7. Serve - this dish is best served with no parmesan in my opinion as it already has plenty of saltiness from the anchovies and capers and is packed full of flavour.  

Nutrition Facts

Calories

553.82

Fat (grams)

28.11

Sat. Fat (grams)

7.02

Carbs (grams)

49.93

Fibre (grams)

5.03

Net carbs

44.90

Sugar (grams)

7.19

Protein (grams)

26.87

Sodium (milligrams)

1577.27

Cholesterol (grams)

57.20

Did you make this recipe?

Don't forget to tag @cookingcarafes #cookingandcarafes

Created using The Recipes Generator

This recipe is from my Cook Along series and is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

You might also like