Spaghetti Alla Putanesca

This classic Italian pasta dish is a masterclass in bold, briny flavors coming together in a rich, unctuous tomato sauce. The combination of salty anchovies, tangy capers, and savory black olives creates a deeply satisfying profile that clings perfectly to al dente spaghetti. While the ingredients list includes anchovies, they melt into the sauce, providing a deep umami base rather than a fishy taste, making it an approachable yet sophisticated weeknight dinner. It&# 226;ÂÂs quick to prepare, requiring minimal hands-on time, yet delivers restaurant-quality results. Perfect for those who love robust Mediterranean flavors, this dish is both comforting and exciting. Serve it immediately for the best texture and flavor impact, garnished with fresh parsley for a bright finish.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 112.7

Description

This classic Italian pasta dish is a masterclass in bold, briny flavors coming together in a rich, unctuous tomato sauce. The combination of salty anchovies, tangy capers, and savory black olives creates a deeply satisfying profile that clings perfectly to al dente spaghetti. While the ingredients list includes anchovies, they melt into the sauce, providing a deep umami base rather than a fishy taste, making it an approachable yet sophisticated weeknight dinner. It&# 226;ÂÂs quick to prepare, requiring minimal hands-on time, yet delivers restaurant-quality results. Perfect for those who love robust Mediterranean flavors, this dish is both comforting and exciting. Serve it immediately for the best texture and flavor impact, garnished with fresh parsley for a bright finish.

Ingredients

1 1/2 tablespoon Olive oil
3 cloves Garlic, minced
3 fillets Anchovies, chopped
14 ounce Italian plum tomatoes, canned, with liquid
1 cup Pitted black olives, sliced
1/4 cup Capers
1 pound Spaghetti
1/4 cup Fresh parsley, chopped

Directions

1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
3
Add the minced garlic and chopped anchovies to the skillet. Cook gently, stirring frequently, until the anchovies have melted into the oil and the garlic is fragrant but not browned.
4
Add the canned tomatoes with their liquid to the skillet. Use a wooden spoon to crush the tomatoes slightly.
5
Stir in the sliced black olives and capers. Increase heat to medium and simmer the sauce for 5 minutes to allow flavors to meld.
6
Drain the cooked spaghetti and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if the sauce is too thick.
7
Remove from heat and sprinkle with chopped fresh parsley. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 112.7kcal

% Daily Value *
Total Fat 6.3g10%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 17.5mg1%
Total Carbohydrate 13.7g5%
Dietary Fiber 4.2g17%
Sugars 9.1g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti, putanesca, italian, pasta, tomatoes, anchovies, capers, olives, garlic, quick dinner, easy recipe, mediterranean, briny, umami, weeknight meal, classic italian

Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-putanesca/