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:

8 anchovy fillets

1/2 teaspoon chili flakes

1/2 cup extra virgin olive oil, plus more for drizzling

3/4 cup chopped flat-leaf parsley

8 fat garlic cloves, smashed and peeled

kosher salt

1 cup pitted and sliced Nocellara or Cerignola olives

1/4 cup salt-packed capers, soaked, drained and rinsed

1 pound spaghetti

Equipment:

dutch oven

frying pan

bowl

pot

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:

Quickview
735k Calories
17g Protein
34g Total Fat
88g Carbs
38% Health Score
Limit These
Calories
735k
37%

Fat
34g
53%

  Saturated Fat
4g
30%

Carbohydrates
88g
30%

  Sugar
3g
4%

Cholesterol
4mg
2%

Sodium
1003mg
44%

Get Enough Of These
Protein
17g
36%

Vitamin K
201µg
192%

Selenium
75µg
108%

Manganese
1mg
58%

Vitamin E
5mg
37%

Phosphorus
246mg
25%

Vitamin A
1159IU
23%

Fiber
5g
21%

Copper
0.42mg
21%

Vitamin C
16mg
20%

Magnesium
74mg
19%

Vitamin B3
3mg
17%

Iron
2mg
16%

Vitamin B6
0.27mg
14%

Zinc
1mg
13%

Potassium
389mg
11%

Folate
39µg
10%

Vitamin B1
0.14mg
9%

Calcium
80mg
8%

Vitamin B2
0.11mg
7%

Vitamin B5
0.63mg
6%

covered percent of daily need
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Food Trivia

Gummy Bears are only 79 millimetres long in length.

Food Joke

A wilderness area asked hikers to fill out comment cards. These are actual comments left by hikers. Trail needs to be reconstructed. Please avoid building trails that go uphill. Too many bugs and leaches and spiders and spider webs. Please spray the wilderness to rid the area of these pests. Please pave the trails so they can be plowed of snow during the winter. Chairlifts need to be in some places so that we can get to wonderful views without having to hike to them. The coyotes made too much noise last night and kept me awake. Please eradicate these annoying animals. A small deer came into my camp and stole my jar of pickles. Is there a way I can get reimbursed? Please call XXX-XXX-XXXX. Reflectors need to be placed on trees every 50 feet so people can hike at night with flashlights. Escalators would help on steep uphill sections. Need more signs to keep area pristine. A McDonalds would be nice at the trailhead. The places where trails do not exist are not well marked. I brought lots of sandwich makings, but forgot bread. If you have extra bread, leave it in the yellow tent at V Lake. Too many rocks in the mountains.

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