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Spaghetti alla Puttanesca
You can enjoy classic Italian pasta puttanesca with anchovies, capers, and olives with this easy recipe.
Course
Main Course
Cuisine
Italian
Keyword
Pasta Puttanesca, Pasta Recipes, Spaghetti alla Puttanesca
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
337
kcal
Author
Stephanie Manley
Ingredients
▢
1
pound
spaghetti
▢
3
tablespoons
olive oil
▢
3
tablespoons
butter
▢
1
cup
chopped onion
▢
2
teaspoons
chopped garlic
▢
14
ounces
diced tomatoes
▢
8
ounces
tomato sauce
▢
1
teaspoon
crushed red pepper
optional
▢
2
chicken bouillon cubes
▢
2
tablespoons
fresh chopped basil
▢
3
anchovy fillets
chopped
▢
3
tablespoons
sliced black olives
drained
▢
2
tablespoons
capers
drained
▢
1
dozen snow peas cut into 1-inch sections
▢
2
tablespoons
fresh chopped Italian parsley
▢
1/4
cup
Parmesan cheese
Instructions
Cook the spaghetti according to the package directions. Drain and set aside.
Place the oil and butter in a 1-quart saucepan over medium heat.
When the butter has melted, add the chopped onion and garlic. Cook until the onions are translucent.
Add the diced tomatoes, tomato sauce, and crushed red pepper. Stir to combine.
Add the bouillon cubes and chopped basil. Cover and cook for about 10 minutes.
Add the snow peas. Stir and cook for 3 minutes.
Add the anchovies, black olives, and capers. Stir to combine.
Serve over spaghetti and top with fresh chopped parsley and grated Parmesan cheese.
Nutrition
Calories:
337
kcal
|
Carbohydrates:
48
g
|
Protein:
9
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
412
mg
|
Potassium:
347
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
470
IU
|
Vitamin C:
8.7
mg
|
Calcium:
77
mg
|
Iron:
1.7
mg
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