Spaghetti Puttanesca (Made with Fresh Tomatoes)
Created by RiverSuzy on May 21, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 40m
- Recipe #12605
Ingredients
- 1/4 cup olive oil
- 4 garlic cloves chopped
- 1 3/4 pounds tomatoes (ripe tomatoes, peeled, seeded, chopped)
- 1/4 to 1/2 teaspoons crushed red pepper flakes
- 3 tablespoons capers (drained)
- 1 cup black olives, pitted
- 3/4 cup chicken broth or water
- 1 (1 ounce) can of anchovy fillets, drained, chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 pound dry spaghetti pasta
- Salt and pepper
How to Make
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Step 1: N a medium saucepan, heat the oil over low heat and cook the garlic for 1 minute, without browning. Add the tomatoes, red pepper flakes, capers, olives and broth or water. Bring to a boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley. Add salt and pepper.
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Step 2: Bring a large saucepan of salted water to a boil. Add pasta and cook the pasta. Drain and toss with the hot sauce and serve
Nutritional Facts
- Serving Size: 1 (430.4 g)
- Calories 631.2
- Total Fat - 16.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 4.3 mg
- Sodium - 211.2 mg
- Total Carbohydrate - 107.8 g
- Dietary Fiber - 10.5 g
- Sugars - 8.9 g
- Protein - 21.5 g
- Calcium - 116.5 mg
- Iron - 5.7 mg
- Vitamin C - 34.7 mg
- Thiamin - 0.7 mg