Tomato Puttanesca over Spaghetti
delicious twist on Spaghetti Puttanesca features all the ingredients typically
found in southern Italian cuisine – tomatoes, olive oil, anchovies, olives,
capers and garlic – but it’s lightened up with spaghetti squash instead of
Before you get started, see how to prepare a spaghetti squash!
Preparation time: 1 hour
spaghetti squash (3 pounds total)
- 6 cups
chopped fresh tomatoes
tablespoons California Olive Ranch Olive Oil
- 1 cup
- 2 tablespoons
fresh minced garlic
tablespoons minced anchovies
- 1 teaspoon
Lunds & Byerlys Red Pepper Flakes
tablespoons capers, drained
- ¼ cup Kalamata
olives, pitted and chopped
- ⅛ teaspoon
freshly ground black pepper
tablespoons basil, cut into fine ribbons, divided
- ½ cup
freshly grated Parmesan
oven to 450 F.
squash in half and scrape out seeds. Place flesh-side up on an oven tray. Cover
with foil and roast for 30-40 minutes until fully cooked. Remove from the oven
and let rest for 10 minutes. Using a fork, pull all the shredded flesh from the
skin and set aside.
the tomatoes until very smooth in a blender or food processor.
3 tablespoons olive oil in a large skillet over medium heat. Add the onion and
cook until soft, about 5 minutes.
in the garlic, anchovies, red pepper flakes and capers; fry for 2-3 minutes.
the tomato puree, olives, black pepper and 2 tablespoons basil. Bring to a boil
and then turn heat to low and simmer, stirring occasionally, until thickened
and juice from tomatoes is boiled off, about 15 minutes.
out spaghetti squash and top with sauce. Garnish with remaining basil and Parmesan.
330 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 10mg Sodium:
450mg Carbohydrate: 36g Fiber: 8g Sugars: 16g Protein: 9g
content of this recipe is calculated by a registered dietitian nutritionist.
Due to variations in ingredients and measurements, values are approximations.
Nutrients provided for this recipe represent values based on the best available
information. This information is not intended to treat or diagnose. Please
consult your physician for diet recommendations specific to your personal