Recipes · Italian · Pasta
Spaghetti alla Puttanesca
One serving has 622 kcal and 19 g protein, and at least a fifth of a woman's daily need of selenium (131%), vitamin K (97%), thiamin (94%), copper (82%), niacin (80%) and manganese (74%). Ready in 30 minutes.
- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (326 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free
- Contains: fish, gluten
Ingredients
- 100 g Pasta, dry
- 150 g Tomatoes, canned, crushed
- 30 g Olives, black
- 10 g Capers
- 10 g Anchovies, canned in oil
- 6 g Garlic, raw
- 15 g Olive oil
- 0.5 g Chilies, dried red
- 4 g Parsley, fresh
- 0.5 g Salt
Method
- Warm the olive oil in a pan over medium heat, add the sliced garlic and the anchovies, and mash them with a spoon until they melt into the oil, about 2 minutes.
- Crumble in the chili, then add the crushed tomatoes, the olives and the capers, and simmer for 15 minutes until the sauce thickens.
- Cook the spaghetti in a large pot of boiling water until al dente, then drain.
- Toss the pasta through the sauce, adding a splash of pasta water if it needs loosening, and taste before adding the salt, as the olives, capers and anchovies are already salty.
- Scatter with parsley and serve hot; cheese is traditionally left off this dish.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 622 kcal | 29% |
| Carbohydrates | 90.5 g | |
| Water | 189 mL | |
| Fiber | 7.3 g | 24% |
| Protein | 19.4 g | 40% |
| Tryptophan | 0.24 g | |
| Threonine | 0.67 g | |
| Isoleucine | 0.73 g | |
| Leucine | 1.4 g | |
| Lysine | 0.68 g | |
| Methionine | 0.26 g | |
| Cystine | 0.32 g | |
| Phenylalanine | 0.87 g | |
| Tyrosine | 0.4 g | |
| Valine | 0.83 g | |
| Histidine | 0.43 g | |
| Fat | 21.4 g | |
| Monounsaturated | 13.9 g | |
| Polyunsaturated | 2.8 g | |
| Docosahexaenoic Acid (DHA) | 0.13 g | |
| Eicosapentaenoic Acid (EPA) | 0.08 g | |
| Omega-6 | 2.4 g | |
| Saturated | 3.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 8.5 mg | |
| Calcium | 142 mg | 14% |
| Copper | 0.74 mg | 82% |
| Iron | 8.2 mg | 46% |
| Magnesium | 98.3 mg | 32% |
| Manganese | 1.3 mg | 74% |
| Phosphorus | 276 mg | 39% |
| Potassium | 779 mg | 17% |
| Selenium | 72.2 µg | 131% |
| Sodium | 1,305 mg | |
| Zinc | 2.3 mg | 28% |
| Thiamin (vitamin B1) | 1 mg | 94% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 11.2 mg | 80% |
| Pantothenic acid (vitamin B5) | 1 mg | 20% |
| Pyridoxine (vitamin B6) | 0.47 mg | 36% |
| Folate (vitamin B9) | 267 µg | 67% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 49.1 mg | 12% |
| Vitamin A | 47 µg | 7% |
| Vitamin C | 21.9 mg | 29% |
| Vitamin D (D2 + D3) | 6.9 IU | 1% |
| Vitamin E | 5.1 mg | 34% |
| Vitamin K | 87.4 µg | 97% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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