Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Spaghetti Alla Puttanesca
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- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 3 mg
- Sodium
- 608 mg
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 3 mg
- Sodium
- 608 mg
Ingredients
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Directions
- Bring a large pot of water to a boil.
- Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
- Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
- In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
- Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
- In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
- Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
Cook’s Note
To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain. Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.
