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Pasta Puttanesca

Pasta Puttanesca

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.

Serves: 6 Save

Ingredients (11)

  • 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 Kalamata Olives, Chopped
  • 2 T Capers
  • 2 T Chopped Basil
  • 16 oz Cooked Spaghetti
  • 1 oz Parmigiano Reggiano Cheese
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Directions

  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.