Spaghetti alla Puttanesca with Olives
Super easy spaghetti alla puttanesca recipe, it turns out delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 500 grams spaghetti
  • 2 tablespoons olive oil
  • 1 can anchovy fillet
  • 4 cloves garlic, chopped
  • olive with pepper
  • pitted black olives, (to taste)
  • 2 tablespoons capers
  • 2 cups white wine
  • 1 tomato, chopped
  • salt , to taste
  • black pepper
  • basil, (optional)
  • oregano , (to taste)
  • 1/4 cups Parmesan cheese
Preparation
20 mins
20 mins
Low
  • Boil the pasta in enough water with a tablespoon of oil, salt, and oregano to taste. Boil for approximately 15 minutes, until al dente.
  • Remove the water from the pasta and set aside.
  • For the sauce, heat the oil in a pan over medium heat.
  • Add the chopped garlic and onion, immediately add the anchovies and dissolve them well.
  • Add the olives (sliced), capers, salt, pepper, and spices.
  • Pour in the white wine.
  • When it starts to boil, add the chopped tomato.
  • Reduce the heat and incorporate the spaghetti into the sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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