Pasta Puttanesca

  • Yield 6 servings

Highlighted by a spicy pasta sauce, this traditional Italian dish is filled with nutrients.

41275 Pasta Puttanesca 4
Mark Boughton Photography / styling by Teresa Blackburn

For a milder sauce, omit the capers and decrease the amount of red pepper flakes.


1 tablespoon olive oil
3 cloves garlic, chopped
1 medium zucchini, grated (about 2 1/2cups)
4 anchovy fillets from a can, mashed with a fork
1 (28-ounce) can whole tomatoes, undrained
1/2 teaspoon crushed red pepper flakes
1/2 cup kalamata olives, chopped
2 tablespoons capers, drained
2 tablespoons fresh basil, chopped
16 ounces hot cooked spaghetti
1 ounce grated Parmigiano Reggiano cheese


  1. Heat oil in a large nonstick skillet over medium heat. Add garlic and sauté 1 minute. Add zucchini and sauté until soft, about 4 minutes. Stir in anchovies. Add tomatoes, red pepper flakes, olives and capers; cook 5 minutes, stirring occasionally and breaking up the tomatoes with a spoon. Remove from heat and stir in fresh basil. Serve over spaghetti with cheese.




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