+

Spaghetti Puttanesca

Spaghetti Puttanesca

Ingredients (10)

  • Kosher salt
  • 1 pound dried spaghetti
  • 1 (2-ounce) can anchovies packed in olive oil
  • 1 large garlic clove, minced
  • 1 tablespoon capers with their brine
  • 1 large jalapeño, chopped
  • 1 pound fresh ripe tomatoes, large dice
  • 6 to 8 kalamata olives, pitted and cut in half
  • Freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil
Try Amazon Fresh
Nutritional Information
  • Calories527
  • Fat8.95g
  • Saturated fat1.44g
  • Trans fat0g
  • Carbs90.68g
  • Fiber5.55g
  • Sugar6.22g
  • Protein20.17g
  • Cholesterol12.05mg
  • Sodium618.22mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This was the first recipe I made from a TV program, Jamie Oliver’s The Naked Chef, back when you had to watch and write recipes down quickly because cooking shows and recipes didn’t exist online. So I wrote it down and made it many times, memorized it, lost the paper, kept making it as my memory faded. I’ve ended up with this thing you see here, hands-down my favorite quick pasta sauce!

  • What to buy

    Bialetti Pasta Pot with Strainer Lid, $34.99 on Amazon

    No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.

    See It ›

Instructions

  1. 1Bring a large pot of salted water to a boil. Start cooking the spaghetti according to the package directions.
  2. 2While the pasta is cooking, warm the oil from the anchovies in a large skillet over medium-high heat. Add the whole anchovies, garlic, and capers. Cook, stirring, until fragrant, about 1 minute.
  3. 3Add the jalapeño and cook for 1 minute.
  4. 4Add the tomatoes and olives and cook, stirring, until the tomatoes have softened slightly, about 3 minutes.
    When the spaghetti is al dente, drain and add it to the sauce. Use tongs to toss, add some black pepper and 1 or 2 tablespoons of olive oil, and toss again. Serve in warmed pasta bowls.
Load Comments

Recommended from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...