Spaghetti alla Puttanesca
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Description
Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.
Ingredients
- 3 (28 ounce) cans diced tomatoes
- ⅔ cup extra-virgin olive oil
- 1 white onion, diced
- 1 bunch fresh basil leaves, torn
- 1 tablespoon anchovy paste
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- ⅛ teaspoon baking soda
- salt to taste
- 3 (6 ounce) cans pitted black olives, chopped
- 1 cup balsamic capers, drained
- 1 bunch parsley leaves, chopped
- 3 (16 ounce) packages spaghetti
- 1 teaspoon red pepper flakes
Directions
- 1. Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- 2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- 3. Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
Nutrition Facts
serving: 12 servings
calories: 626.3 kcal
carbohydrates: 97.3 g
protein: 17.6 g
saturated fat: 2.8 g
cholesterol: 0.6 mg
sodium: 1184.2 mg
fiber: 8 g
sugar: 8.2 g
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