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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a hearty, filling, and budget friendly dish that I like to eat as a one-dish-meal. I modified this recipe from . Regarding the anchovies, DON'T BE SCARED OFF! Omit them if you must, but believe me when I tell you that those three measly fillets sautéed in with the onions and garlic impart a wonderful flavor to the overall dish. Use whatever kind of pasta you like, but I used whole wheat pasta to calculate the nutritional value. The red pepper flake in here definitely adds some kick to this dish, so if you have a cat's tongue you should reduce or omit the pepper flakes. Ingredients:
1 lb whole wheat pasta |
2 tbsp olive oil |
1 yellow onion, chopped |
6 cloves garlic, chopped |
3 anchovies |
1/2 tsp red pepper flake |
28 oz can diced or crushed tomatoes |
20 kalamata olives |
1 tsp basil (or about 1/3 of a bunch fresh) |
2 tbsp capers |
1 cup spaghetti squash, baked (about one medium) |
Directions:
1. Cook your spaghetti squash any way you like (I prefer to bake it at 375 for 30 to 40 minutes, but you could nuke it for about 8 minutes on high if you're in a hurry, just let it sit for a few minutes afterwards).
2. Bring a pot of water to a rolling boil and cook your pasta according the the instructions until it is al dente.
3. While the squash and pasta are cooking, chop up your onions, garlic and kalamata olives (and basil if you're using fresh).
4. Heat the olive oil in a large skillet and sauté the onions, garlic, anchovies and red pepper flakes over medium heat until they're softened (about 5 minutes).
5. Add the canned tomatoes, olives, capers and basil, reduce heat and simmer about 10 minutes.
6. Once the spaghetti squash is done, scrape it out of the rind with a fork and add it into the puttanesca sauce.
7. Once the pasta is done cooking, drain it and add it in to the sauce, and stir it well to combine.
8. Serve and enjoy.
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