You are here: Home » Recipes » Pasta Puttanesca Pasta Puttanesca Recipe by Serena Ball, RD Yield 6 servings Highlighted by a spicy pasta sauce, this traditional Italian dish is filled with nutrients. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail For a milder sauce, omit the capers and decrease the amount of red pepper flakes. Ingredients 1 tablespoon olive oil 3 cloves garlic, chopped1 medium zucchini, grated (about 2 1/2cups) 4 anchovy fillets from a can, mashed with a fork 1 (28-ounce) can whole tomatoes, undrained1/2 teaspoon crushed red pepper flakes 1/2 cup kalamata olives, chopped2 tablespoons capers, drained2 tablespoons fresh basil, chopped 16 ounces hot cooked spaghetti1 ounce grated Parmigiano Reggiano cheese Instructions 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.