Spaghetti Alla Puttanesca
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
whole |
|
| 2 | each |
anchovy fillets
|
*
|
| 1 | each |
hot chili peppers
fresh |
*
|
| 4 | each |
italian plum (roma) tomatoes
ripe |
|
| 2 | each |
basil
fresh |
*
|
| 1 | tablespoon |
parsley leaves
fresh italian |
|
| 1 | tablespoon |
capers
|
|
| 12 | each |
black olives
pitted |
*
|
| 1 | x |
cheese
reggiano parmigiano |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
whole |
|
| 2 | each |
anchovy fillets
|
*
|
| 1 | each |
hot chili peppers
fresh |
*
|
| 4 | each |
italian plum (roma) tomatoes
ripe |
|
| 2 | each |
basil
fresh |
*
|
| 15 | ml |
parsley leaves
fresh italian |
|
| 15 | ml |
capers
|
|
| 12 | each |
black olives
pitted |
*
|
| 1 | x |
cheese
reggiano parmigiano |
*
|
Directions
If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
Use ½ teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'.
Heat olive oil in a large, heavy saucepan and sauté onions and garlic until onions soften.
Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.
Stir and cook gently for 8 minutes.
Discard garlic clove, add olives, and cook just until heated.
Serve hot over hot cooked spaghetti.
Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.
