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Sun Dried Tomato Puttanesca

4 from 4 votes
Simple Sun Dried Tomato Puttanesca made easy with garlic, anchovies pasta and sun dried tomatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 340

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  • 12 ounces spaghetti pasta, cooked and drained
  • 2 tbsp olive oil
  • 5 medium anchovy fillets, from a tin
  • 5 cloves garlic, minced
  • 28 ounces diced tomatoes
  • 1/2 cup sun-dried tomatoes, packed in oil, chopped
  • 2 tbsp capers
  • 1/4 tsp red pepper flakes
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp fresh parsley, chopped


  • Cook pasta according to package directions.
  • In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until garlic is fragrant 1 - 2 minutes. Add the anchovies, breaking up with a spoon, and cook 1 minute more.
  • Stir in diced tomatoes, sun dried tomatoes, capers and red pepper flakes. Reduce heat to medium and cook for 15 minutes.
  • Drain pasta and add to the skillet with the tomato mixture. Toss pasta with sauce to coat. Sprinkle in parmesan cheese and parsley. Toss until distributed.
  • Transfer to serving plate and garnish with additional parsley and parmesan cheese.


Serving: 1cup | Calories: 340kcal | Carbohydrates: 54g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 252mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 378IU | Vitamin C: 18mg | Calcium: 171mg | Iron: 3mg
Course: Dinner, Main Course
Cuisine: American

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