Pasta Puttanesca

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/20/2020

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 tablespoon olive oil
  • 3 clove 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 tablespoon capers, drained
  • 2 tablespoon fresh basil, chopped
  • 16 ounce hot cooked spaghetti
  • 1 ounce grated Parmigiano Reggiano cheese

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.

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