Of which 7.3 g sugars and 2.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pantry ingredients, saltiness, heat
Allergens gluten, fish, sulfites
Spaghetti alla puttanesca
Tomato, olives, capers and anchovy
Tomato, olives and capers make a bold sauce you can pull together from the pantry. The anchovies define this version, tied to the repertoire of Lazio; there are Campanian takes without anchovy. The stories about the name vary, and you don't need any of them to enjoy the dish.
Ingredients
- 180 g (6½ oz) dried spaghetti
- 350 g (12½ oz) peeled tomatoes with their juice
- 50 g (1¾ oz) pitted black olives, drained
- 15 g (½ oz) capers, desalted and drained
- 15 g (½ oz) anchovies in olive oil, drained
- 20 g (¾ oz) olive oil
- 6 g garlic, peeled
- 0.4 g dried chili
- 5 g fresh parsley
- water and coarse salt for cooking the pasta, as needed
Method
- If the capers are salt-packed, rinse them and soak them in a bowl of cold water for 5 minutes; drain and weigh out the 15 g you need.
- Check that no pits are left in the olives. Halve half of them and leave the rest whole for contrasting textures.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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