Nutrition info - Recipes

Conchiglie Puttanesca

Shell out on scrumptiousness with this simple, rustic pasta dish. It’s super quick to prepare and even easier to devour. It is sure to win a spot as a new family favorite. For a spicier flavor, either increase red pepper flakes or add more olives and capers to sauce.

Conchiglie Puttanesca


For 4 people

  • 5 3/4 liter(s) water
  • 1 dash(es) Salt, if desired
  • 5 1/3 tablespoon(s) extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 3 2/3 cup(s) cans diced tomatoes, drained -No Salt Added
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) dried thyme
  • 16 ounce(s) conchiglie (medium shells pasta)
  • 14 black olives, oil-cured, pitted, halved lengthwise
  • 4 tablespoon(s) capers, rinsed well
  • 9 anchovy fillets, drained, chopped (I used all 12 in the flat can)
  • 1/4 teaspoon(s) red pepper flakes


Heat 6 quarts of water to boiling. Add salt to water, if desired. In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it. Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat. Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well. Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes. If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.

Nutrition facts

  • Kcal: 645.56 kcal
  • Fibers (g): 7.61g
  • Sodium (mg): 1778.27mg
  • Carbs: 99.66g
  • Fat: 22.3g
  • Saturated fat (g): 2.84g
  • Proteins: 18.71g