Spaghetti alla Puttanesca

Spaghetti alla Puttanesca on a plate

Spaghetti alla Puttanesca

This recipe originates from Naples. It’s fiery, spicy, salty and absolutely delicious.

Featured in our Italian Inspired Cookbook.

Category Main Dish
Makes2 servings


  • 1 Tbsp olive oil, extra virgin
  • 1 clove garlic, minced
  • 8.5 oz (240 g) canned crushed tomatoes
  • Salt and pepper
  • ½ tsp chili flakes, crushed
  • 1 Tbsp parsley, chopped
  • 1 tsp dried oregano
  • 200 g Loprofin Spaghetti
  • 1 Tbsp capers, chopped
  • 4 black olives, pitted and sliced


  • Heat oil in a frying pan. Sauté the garlic until it is just starting to brown.
  • Add tomatoes, salt, pepper and chili flakes in pan with the sautéed garlic. Cook over medium heat for 3–4 minutes until the tomato liquid is slightly reduced.
  • Lower the heat, add the parsley and oregano and simmer the sauce gently for 20 minutes.
  • Cook spaghetti per box instructions.
  • Toss the cooked spaghetti into the sauce. Add capers and olives. If the sauce appears dry, add a splash of water from the pasta pot.

Nutrition Per Serving

Serving size: ½ of recipe
Calories: 504
Protein: 3.1 g
Phenylalanine: 84 mg
Leucine: 129 mg
Tyrosine: 48 mg

Nutrition Per Recipe

Makes: 2 servings
Calories: 1008
Protein: 6.2 g
Phenylalanine: 168 mg
Leucine: 257 mg
Tyrosine: 95 mg

Loprofin Spaghetti is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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