Pasta puttanesca

Votes: 33

Time: 17 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 321, total fat 9.5 G., saturated fats 2 G., proteins 12 G., carbohydrates 50 G., fiber 8 G., cholesterol 7 mg, sodium 678 mg, sugar 6 G.

Italian puttanesca pasta is one of the easiest to prepare. Its name, according to the most common theory, comes from the very word that needs no translation. Puttanesca is believed to have gained popularity in brothels, where women, not wasting time on culinary masterpieces, simply threw whatever they had into the pan. In Italian homes, the ingredients always on hand are tomatoes, olives, capers, garlic, herbs, olive oil, cheese, and pasta. These are the main ingredients of this dish. Combine all the sauce ingredients in a pan, adding a little anchovy paste for a brighter and richer flavor, and toss everything with cooked spaghetti.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g whole grain spaghetti, vermicelli, or capellini
1 tbsp. l. olive oil
2 cloves garlic, crushed
1/3 cup chopped parsley
1/4 cup chopped pitted olives
2 tbsp capers
1 teaspoon anchovy paste
1 tbsp fresh oregano leaves or 1 tsp dried
1/8 tsp red pepper flakes
1 can (400 g) of canned chopped tomatoes in their own juice, preferably without salt
3/4 cup chopped fresh arugula
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti pasta, garlic, parsley, olive, capers, Anchovies, oregano, red pepper flakes, tomato pulp, arugula, Parmesan cheese

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil, add pasta and cook according to package directions.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano, and crushed red pepper to the skillet and sauté for another 2 minutes. Add the tomatoes and sauté for about 5 minutes. Stir in the arugula and sauté for another 1 minute, until the greens are slightly wilted.