Pasta Puttanesca

41275 Pasta Puttanesca 4
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings

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


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


Nutritional Info *per serving

  • Calories 370
  • Fat 7g
  • Cholesterol 5mg
  • Sodium 530mg
  • Carbohydrate 63g
  • Fiber 3g
  • Protein 14g