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Spaghetti Putanesca Recipe

Updated on April 5, 2013

Vote for Spaghetti Putanesca!

4.8 stars from 5 ratings of Spaghetti Putanesca

Your Nugget of Nutritional Info for this post:

Anchovies are fishtailing to the top of the "good for you" list today. These tiny fish from the herring family are naturally low in calories, tops in fish that contain omega-3 fatty acids—a naturally occurring anti-inflammatory--and are an excellent source of protein, too, packing 13 grams of protein into a 2 oz serving.

A good way to get your vitamins: niacin, calcium and selenium, too--the salt the fishies are packed in is less optimum. An occasional indulgence at best, let this "worth it" sauce replace another salty indulgence you might otherwise...er...indulge in.

The Results!

Topped with Parmesan, served with some cauliflower & spinach.
Topped with Parmesan, served with some cauliflower & spinach. | Source

All the Ingredients:

Recipe in Rebus

gather your tomatoes, seed, dice and set aside
gather your tomatoes, seed, dice and set aside
drain anchovies, but reserve oil
drain anchovies, but reserve oil
dice the fishies!
dice the fishies!
gather your red peppers & garlic, and mince
gather your red peppers & garlic, and mince
heat reserved anchovy oil & olive oil in pan; add peppers to pan first.
heat reserved anchovy oil & olive oil in pan; add peppers to pan first.
add garlic
add garlic
add anchovies to pan with oil
add anchovies to pan with oil
olives to pan
olives to pan
capers to pan
capers to pan
tomatoes to pan
tomatoes to pan
parsley to pan
parsley to pan
oregano to pan
oregano to pan
stir and simmer 5 minutes
stir and simmer 5 minutes
add al dente pasta, simmer an additional 5 minutes, so sauce assimilates into noodle.
add al dente pasta, simmer an additional 5 minutes, so sauce assimilates into noodle.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: sauce for 4

Ingredients

  • @8 tomatoes, I picked brown tomatoes for this recipe, but you can pick your favorite
  • 2 tins anchovies, in oil
  • 1-2 red jalapenos, OR
  • generous pinch crushed red pepper flakes
  • 2 TBSP. capers, drained
  • 1-2 TBSP. olive oil
  • ½ bulb garlic, diced
  • ½ cup black olives, chopped
  • Handful Italian parsley, chopped
  • Handful oregano, chopped
  • Pasta of choice, whole wheat is a healthy option
  • Handful Parmesan

How to Do It:

  1. Slice tomatoes in half, thumb out seeds, and dice. Set aside.
  2. Open tins of anchovies, chop filets coarsely, and reserve oil. Set aside. (alternatively you can simply crush the soft filets in the sauce as you cook it.)
  3. Gather together your garlic cloves & hot pepper. I am a spicy gal, so I use red jalapeno rather than crushed red pepper flakes, for maximum pop. You decide which heat level you're after, and pick one OR the other--not both.
  4. If you choose the jalapeno option, seed this and mince along with garlic, keeping items separate from each other. Set aside. Otherwise, mince the garlic & set aside.
  5. Heat olive oil & the reserved anchovy oil in pan. Add minced jalapenos.
  6. Add garlic.
  7. Add anchovies.
  8. Add chopped olives.
  9. Add capers.
  10. Add diced tomatoes.
  11. Add chopped parsley.
  12. Add chopped oregano.
  13. Simmer 5 minutes.
  14. Add al dente pasta, and simmer 5 minutes more, giving the pasta a chance to absorb sauce.
  15. Plate, and top with Parmesan Cheese. Add a coupla' veggies, and you're good to go--though you know, a Garlic Cheesy toast might be in order here.

Grab a pasta spoon, top with Parmesan & yum!!

Source

Comments

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    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      The only thing in this I'm not sure I would like are the anchovies. I like sardines, but I either don't like anchovies, or I have heard so many bad things about them that I have never tried them. I don't remember if I have tried them before!

      This is a unique recipe, and I love pasta!

      Keep it up! These recipes are great!

      Also, I like the way you display the ingredients in an artful way with a backdrop, and the photos showing each step of the process. It is visually appealing!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      thanks, Kathryn. I think the anchovies would surprise you.

    • cuttler profile image

      Cuttler 4 years ago from HubPages

      Yummy yummy yummy...am a terrible cook but I think I might be able to pull this one off. The photos are just amazing and offer an easier guide to understanding the process. Am voting this up and sharing it. Useful and awesome too. Thanks for sharing.

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This looks really good CharronsChatter. I love pasta but I've never tried this before. I love all the images you have as they just add to your instructions, making them easier to understand. And all your images of the pasta just looks really good and delicious.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Ceres, you'd be surprised how delightful the anchovies taste, because who isn't leery of those little buggers! Mixed in with all the rest though, they add a really interesting note, and I just know you'll like it. :)

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