Highlighted by a spicy pasta sauce, this traditional Italian dish is filled with nutrients.
For a milder sauce, omit the capers and decrease the amount of red pepper flakes.
- 1 T Olive Oil
- 3 Garlic Cloves
- 1 Whole Zucchini
- 4 Anchovy Fillets
- 28 oz Canned Whole Tomatoes
- ½ tsp Red Pepper Flakes
- ½ cup Chopped Kalamata Olives
- 2 T Capers
- 2 T Chopped Basil
- 16 oz Cooked Spaghetti
- 1 oz Parmigiano Reggiano Cheese
- 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.