Bucatini alla Puttanesca

2 Reviews
From: EatingWell Magazine September/October 2014

This classic Italian pasta recipe for bucatini (spaghetti with a hole in the center) with a flavorful tomato sauce, seasoned with olives, anchovy, oregano and capers, comes together in just 30 minutes. Puttanesca was named after the “ladies of the night” who, according to legend, cooked it to seduce their clients. Serve atop sautéed chicken cutlets with a simple tossed salad for a restaurant-worthy meal.

Ingredients 4 servings

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  • 4 anchovy fillets, chopped
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon finely chopped garlic
  • 2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice
  • 1/8 teaspoon salt plus 1 tablespoon, divided
  • 12 ounces bucatini pasta or spaghetti
  • 8 black olives, Kalamata or Greek, unpitted
  • 1 tablespoon capers, rinsed
  • 1 teaspoon coarsely chopped fresh oregano

Preparation

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  1. Combine anchovies and 2 tablespoons oil in a large saucepan over medium heat. When the anchovies begin to dissolve, add garlic and stir for about 15 seconds. Add tomatoes and season with 1/8 teaspoon salt; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Remove from heat.
  2. When the sauce is about halfway done, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then stir in pasta until all the strands are submerged. Cook according to package instructions until just tender.
  3. Cut olives into slivers by slicing the flesh away from the pit. When the pasta is halfway done, return the sauce to medium heat and stir in the olives, capers and oregano.
  4. When the pasta is done, drain well and toss with the sauce, adding the remaining 1 tablespoon oil. Serve at once.

Nutrition information

  • Serving size: 1 1/4 cups
  • Per serving: 473 calories; 15 g fat(2 g sat); 6 g fiber; 69 g carbohydrates; 14 g protein; 257 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 543 IU vitamin A; 16 mg vitamin C; 61 mg calcium; 3 mg iron; 587 mg sodium; 326 mg potassium
  • Nutrition Bonus: Folate (40% daily value), Vitamin C (20% dv), Iron (22% dv)
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 4 starch, 1 vegetable, 2 1/2 fat

Reviews 2

June 29, 2015
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By: EatingWell User
This was the first recipe I have made from the magazine. This recipe helped me get over my disgust of anchovies and the fishy flavor was not detectable. The balance of the sweetness of the tomatoes with the brininess of the capers and olives made this delicious. I added kidney beans to the pasta to make this a little more filling. All I can say is Yum! Pros: Better than the stuff in the jar Cons: The fear of the anchovie
September 07, 2014
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By: dustclctr
A-mazing! This was heaven on a fork! So simple, rustic and full of flavor that its hard to believe there was no meat in it. Which wasn't missed one bit. I've definitely been 'seduced' into making this again and again! Pros: full of flavor Cons: none