Spaghetti alla Puttanesca
145 reviewsA touch of chili pepper, a few anchovies, and some olives and capers for a classic, flavorful Neapolitan pasta dish!
Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Frying pan, Grater
recipe
Step 1
Roughly chop the olives, anchovies and capers.
Step 2
Heat a drizzle of olive oil in a pan over medium heat. Add the olives, anchovies, and capers.
Step 3
Grate the garlic into the pan and add the Cayenne pepper or crushed red chili pepper. Sauté for 2 minutes.
Step 4
Turn the heat to low, add the crushed tomatoes and simmer for 15 minutes.
Step 5
Meanwhile, cook the pasta in a pot of salted boiling water according to the package instructions, then drain.
Step 6
Mix the cooked pasta and the sauce.
Step 7
Serve with grated parmesan — it's ready!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 564 cal. |
| Fat | 17 g |
| Carbohydrates | 79 g |
| Protein | 20 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spaghetti alla Puttanesca" contains 564 Energy, 17 g of Fat, 79 g of Carbohydrates, 20 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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