Nutrition info - Recipes

Spaghetti Alla Puttanesca

When the same old spaghetti dishes become tiresome, this flavor-filled dish will come in handy. Use your noodle and combine black olives, capers, garlic and tomatoes together for a palate-pleasing Puttanesca sauce.

Spaghetti Alla Puttanesca


For 6 people

  • 16 ounce(s) spaghetti
  • 1 teaspoon(s) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon(s) crushed red pepper flakes
  • 1 28 oz. can crushed tomatoes
  • 1/4 cup(s) brine cured Kalamata olives, pitted and chopped
  • 1 tablespoon(s) capers
  • 1 teaspoon(s) dried oregano
  • 1/2 tablespoon(s) anchovy paste
  • 1 teaspoon(s) dried basil
  • 2 tablespoon(s) chopped fresh parsley


Cook spaghetti. Meanwhile, heat the oil in the saucepan. Saute' the garlic until it turns golden, but not brown. Stir in pepper flakes and cook for 1 minute longer. Add the remaining ingredients except for parsley. Simmer this sauce until pasta is ready (at least 10 minutes). Drain the pasta, put it in a serving bowl and toss in the sauce and parsley. Add Parmesan cheese if desired.

Nutrition facts

  • Kcal: 296.11 kcal
  • Fibers (g): 3g
  • Sodium (mg): 192.88mg
  • Carbs: 55.73g
  • Fat: 2.55g
  • Saturated fat (g): 0.12g
  • Proteins: 9.8g