Bucatini pasta puttanesca with anchovies, capers, garlic, olives and tomatoes
This mouthwatering dish combines bucatini pasta with the classic flavours of a puttanesca sauce. The sauce is made with plenty of anchovies, capers, garlic, olives, and tomatoes, creating an iconic, delightful Italian experience. An unforgettable combination of flavour and a perfect choice for a homey dinner
Goes well with
If served as main dish : Fresh bread, such as Italian Focaccia, and freshly grated parmesan cheese If served as side dish : Light white meat like veal or chicken, fish from the pan or in papillote
Ingredients (i)
50 ml olive oil
6 cloves garlic - peel and cut into fine slices
30 g anchovy fillet in olive oil - net weight
70 g tomato paste
1 teaspoon cane sugar
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
100 ml dry red wine
0,5 teaspoon dried oregano
400 g bucatini pasta - dry
80 g brown olives - pitted
50 g capers - roughly chop
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Heat a large frying pan and add (i)50 ml olive oil
- Add (i) and cook gently for 12 minutes (timer), stirring now and then6 cloves garlic, 30 g anchovy fillet in olive oil
- Add (i) and cook on medium heat for 6 minutes (timer) until it has caramelised, stirring now and then70 g tomato paste, 1 teaspoon cane sugar
- Add (i) and let it simmer for 12 minutes (timer), stirring now and then400 g canned whole plum tomatoes, 100 ml dry red wine, 0,5 teaspoon dried oregano
- Season gently with (i)salt, black pepper
- Add (i) and let it simmer for 2 minutes80 g brown olives, 50 g capers
- At the same time
- Bring a large casserole of water to the boil
- Cook (i) in salted water according to the package but still al dente400 g bucatini pasta
- Drain off the water
- Mix the pasta into the frying pan
- Adjust the seasoning with (i)salt, black pepper
- Serve immediately
Notes
Alternatively use wholemeal pasta instead of white pasta
Nutrition Facts
Bucatini pasta puttanesca with anchovies, capers, garlic, olives and tomatoes
Serving Size
1 serving
Amount per Serving
Calories
583
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
6
mg
2
%
Potassium
664
mg
19
%
Carbohydrates
87
g
29
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
18
g
36
%
Sodium
1222
mg
53
%
Vitamin A
487
IU
10
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
5
mg
25
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
0.1
µg
2
%
Vitamin C
15
mg
18
%
Vitamin D
0.1
µg
1
%
Vitamin E
4
mg
27
%
Vitamin K
18
µg
17
%
Calcium
103
mg
10
%
Copper
1
mg
50
%
Folate
33
µg
8
%
Iron
4
mg
22
%
Manganese
1
mg
50
%
Magnesium
85
mg
21
%
Phosphorus
251
mg
25
%
Selenium
70
µg
100
%
Zinc
2
mg
13
%
Alcohol
3
g
Choline
25
mg
Net Carbohydrates
81
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.