Spaghetti With White Puttanesca

The recipe Spaghetti With White Puttanescan is ready in roughly 1 hour and is definitely a super dairy free and pescatarian option for lovers of Mediterranean food. One serving contains 735 calories, 18g of protein, and 34g of fat. This recipe serves 4 and costs $1.83 per serving. 113 people have made this recipe and would make it again. Plenty of people really liked this main course. This recipe from Food Republic requires spaghetti, kosher salt, extra virgin olive oil, and garlic cloves. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. Similar recipes are Spaghetti Alla Puttanesca (Spaghetti With Hot Sauce), Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca), and Spaghetti alla puttanesca (“Streetwalker” Spaghetti).

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot. Add the anchovies and capers and cook, stirring occasionally, until nicely browned, about 3 minutes. Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes. Add 2 tablespoons water to the pan. Remove from the heat.In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.Toss the spaghetti into the skillet with the caper-anchovy mixture. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding additional water if the sauce seems dry. Toss in the parsley and season with salt to taste.Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.Chef’s Note: While we say that good-quality ingredients are important all the time, in this recipe, they are critical. Mushy, bland supermarket Kalamata olives will just not cut it, and this is certainly a dish calling for top-shelf anchovies and salt-packed capers. If you pull out all the stops, this simple pasta will surprise you.More Italian pasta recipes on Food Republic:Rigatoni With Spicy Salami And Tomato RecipeRaviolo Gigante With Fried Egg RecipeOrecchiette With Homemade Fennel Sausage And Swiss Chard Recipe

 

Step by step:

1. In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot.

2. Add the anchovies and capers and cook, stirring occasionally, until nicely browned, about 3 minutes.

3. Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes.

4. Add 2 tablespoons water to the pan.

5. Remove from the heat.In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.Toss the spaghetti into the skillet with the caper-anchovy mixture. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding additional water if the sauce seems dry. Toss in the parsley and season with salt to taste.Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.Chef’s Note: While we say that good-quality ingredients are important all the time, in this recipe, they are critical. Mushy, bland supermarket Kalamata olives will just not cut it, and this is certainly a dish calling for top-shelf anchovies and salt-packed capers. If you pull out all the stops, this simple pasta will surprise you.More Italian pasta recipes on Food Republic:Rigatoni With Spicy Salami And Tomato Recipe

6. Raviolo Gigante With Fried Egg Recipe

7. Orecchiette With Homemade Fennel Sausage And Swiss Chard Recipe

Nutrition Information:

covered percent of daily need