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Puttanesca My Way
Mediterranean and packed with flavor, I like to infuse this with my own twists and favorite additions.
What you need
- 1 package high protein thin spaghetti
- Olive Oil
- 3-6 anchovy fillets
- 2/3 - 1 cup pitted and chopped Kalamata Olives
- 1-2 tbl capers
- 1/2 - 1 tsp hot red pepper flakes
- 2 or more cloves garlic, mashed
- 1 cup dry white wine
- 1/2 cup chicken or vegetable broth or soaking liquid from sun-dried tomatoes
- 1 cup sun dried tomatoes (either well drained oil packed, or rehydrated dried)
- 1 cup cherry tomatoes, cut in half
- Large handful chopped parsley
- Large handful organic baby spinach leaves (optional)
- Large handful Basil chiffonade or torn
- Grated Romano cheese
How to make it
- Cook pasta about 5 minutes, until not quite done
- Heat olive oil in a sauté pan
- Add anchovies and mash - heat until they dissolve
- Add garlic, olives, capers, red pepper flakes and cook for about 3 minutes
- Add wine and stir to deglaze, cook a couple of minutes
- Add chicken broth, parsley and tomatoes and cook until the cherry tomatoes begin to break down, but not to mush
- Add pasta and combine with sauce. Continue to cook until the pasta is done to your liking.
- Turn off heat and add spinach and basil.
- Place in pasta serving dish and top with romano cheese.
This can be done without the broth
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