"Spaghetti" alla Puttanesca
"Spaghetti" alla Puttanesca is absolutely delicious and super quick & easy to prepare! It's a great go-to meal during the busy work week since most ingredients (like olives, capers, tomatoes and anchovies) can be easily stored. You'll fall in love with this gluten free & paleo spin on a classic Italian dish!
Ingredients
- 1 large spaghetti squash
- 6 anchovy fillets, canned in olive oil
- 1 28 oz. can whole tomatoes, drained
- 1/2 cup kalamata olives, pitted
- 2 tbsp. capers
- 3 cloves garlic, peeled & smashed
- 1/2 tsp. red pepper flakes
- 3 tbsp. extra virgin olive oil
- Fresh parsley , for garnish
- Sea salt, to taste
Instructions
Spaghetti Squash
- Cut spaghetti squash lengthwise and remove seeds with spoon.
- Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked.
- Use a fork to scrape out the strands of squash.
Puttanesca Sauce
- In a large pan, sauté garlic, anchovies and red pepper flakes in 2 tbsp. olive oil over medium-low heat. Break apart anchovies.
- Once garlic is lightly golden, add tomatoes and crush with a fork. Add some salt and cook at medium heat until tomatoes break down, roughly 10-minutes.
- Add in olives and capers and let simmer on low heat for another 10-minutes.
- Add cooked spaghetti squash into the puttanesca pan with 1 tbsp. olive oil and coat noodles with sauce.
- Garnish with finely chopped parsley and serve!
Notes
- For spaghetti squash: Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’. Time your spaghetti squash so that it’s done cooking around the same time as your sauce.
- Not a fan of anchovies? Try tuna or chicken instead.
- Make this dish plant-based by replacing anchovies with beans.