Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

by Patricia Lorenzo 2 years ago
0 (0)
1 hour
626.3 kcal
97.3 g carbs
Share recipe
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. 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. 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. 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