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Spaghetti alla puttanesca is a typical dish of Italian cuisine, originating from Campania. Its history is shrouded in mystery, with several legends attributing the origin of the name to different episodes. The recipe uses flavorful ingredients such as black olives, salt-cured anchovies, capers and plum tomatoes, which give the dish a bold and enveloping flavor. The pasta is dressed with a mix of garlic, parsley and chili pepper, which add a touch of spiciness. It is a first course with an unmistakable aroma and taste, perfect for lovers of intense flavors.
Step 1 of 5: Desalt the anchovies, chop them and slowly sauté them with butter, oil and sliced garlic
Step 2 of 5: Add capers, pitted olives and tomato fillets
Step 3 of 5: Cook for about 15 minutes
Step 4 of 5: Season with salt and pepper
Step 5 of 5: Toss the spaghetti with the sauce and sprinkle with parsley
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Fish, and Milk
| Average values | Per serving407 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,749 kJ657 kcal | 676 kJ162 kcal |
| Fat | 24.15 g | 5.94 g |
| of which saturated fatty acids | 7.4 g | 1.82 g |
| Carbohydrates | 80.73 g | 19.86 g |
| of which sugars | 11.75 g | 2.89 g |
| Fibre | 5.69 g | 1.4 g |
| Protein | 27.97 g | 6.88 g |
| Salt | 1.91 g | 0.47 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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