Spaghetti ala Puttanesca
Created by Marramamba on August 7, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 6m
- Recipe #33088
Ingredients
- 1 pound tomatoes (beefsteak tomatoes, seeds removed, halved crosswise)
- 2 cloves garlic, grated
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt, plus more
- 1 1/2 cups tomatoes, halved (cherry tomatoes)
- 1 cup olives (crushed, pit removed)
- 2 tablespoons capers (drained)
- 1/4 cup olive oil (extra virgin, plus more for drizzling)
- 12 ounces dry spaghetti pasta
- 3 tablespoons butter (cut in pieces)
How to Make
-
Step 1: Pulse beefsteak tomatoes, garlic, red pepper flakes and 2 teaspoon of salt until smooth
-
Step 2: Transfer to a large bowl and add cherry tomatoes, capers and olive oil
-
Step 3: Cook pasta until al dente, reserve 1/4 cup pasta water and drain
-
Step 4: Add pasta and butter to sauce, tossing vigorously, splashing in small ,amounts of pasta water until it emulsifies coating the pasta.
-
Step 5: Serve
Nutritional Facts
- Serving Size: 1 (321.8 g)
- Calories 567
- Total Fat - 27.4 g
- Saturated Fat - 8.1 g
- Cholesterol - 22.9 mg
- Sodium - 1620.8 mg
- Total Carbohydrate - 73.8 g
- Dietary Fiber - 3.4 g
- Sugars - 4.5 g
- Protein - 14.6 g
- Calcium - 89.2 mg
- Iron - 4.9 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.5 mg