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How to Make Pasta Puttanesca

A homemade food dream come true, this Pasta Puttanesca Recipe takes simple ingredients and turns them into a hearty dish that instantly brightens your meal.
  • cook TIME 10 mins
  • prep TIME 5 mins
  • total TIME 15 mins
Course: Main CourseCuisine: Italian
Keyword: how to make pasta puttanesca, pasta puttanesca, pasta puttanesca recipe
Servings: 4 servings
Calories: 472 kcal

Ingredients (16)

  • 18 oz cooked spaghetti
  • 1 1/2 cup homemade tomato sauce
  • 1/2 cup unsalted chicken broth
  • 0.25 oz anchovies
  • 0.25 oz canned capers
  • 3 oz black olives
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 oz onions diced
  • 2 tbsp garlic minced
  • 1 oz shredded parmesan cheese
  • 1/2 tsp pepper flakes
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp parsley

INSTRUCTIONS

1

Over medium-high heat, stir-fry 1 tbsp unsalted butter, 2 tbsp olive oil, 2 tbsp garlic, and 2 oz onions for 1 minute until fragrant.

step 1 How to Make Pasta Puttanesca
2

Add 1 1/2 cup homemade tomato sauce and 1/2 cup chicken broth, then gently stir until the ingredients are blended.

step 2 How to Make Pasta Puttanesca
3

Proceed to add 0.25 oz anchovy, 3 oz black olives, 1 oz parmesan cheese, 1/2 tsp pepper flakes, 0.25 oz capers, 1/2 tsp paprika, 1/4 tsp salt, and 1/2 tsp pepper. Stir on low heat for 2 minutes until sauce thickens.

step 3 How to Make Pasta Puttanesca
4

Add 18 oz cooked spaghetti, then stir to combine for another 2 minutes.

step 4 How to Make Pasta Puttanesca
5

Take off the heat and garnish with 2 tbsp parsley. Serve hot.

step 5 How to Make Pasta Puttanesca

Nutrition

Serving: 1 serving | Calories: 472 kcal | Fat 24 g | Saturated Fat 5 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 14 g | Cholesterol 14 mg | Sodium 588 mg | Potassium 141 mg | Carbohydrate 55 g | Fiber 6 g | Sugar 7 g | Protein 13 g | Vitamin A 551 IU | Vitamin C 5 mg | Calcium 121 mg | Iron 3 mg