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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. 1 package high protein thin spaghetti
  2. Olive Oil
  3. 3-6 anchovy fillets
  4. 2/3 - 1 cup pitted and chopped Kalamata Olives
  5. 1-2 tbl capers
  6. 1/2 - 1 tsp hot red pepper flakes
  7. 2 or more cloves garlic, mashed
  8. 1 cup dry white wine
  9. 1/2 cup chicken or vegetable broth or soaking liquid from sun-dried tomatoes
  10. 1 cup sun dried tomatoes (either well drained oil packed, or rehydrated dried)
  11. 1 cup cherry tomatoes, cut in half
  12. Large handful chopped parsley
  13. Large handful organic baby spinach leaves (optional)
  14. Large handful Basil chiffonade or torn
  15. Grated Romano cheese

How to make it

  1. Cook pasta about 5 minutes, until not quite done
  2. Heat olive oil in a sauté pan
  3. Add anchovies and mash - heat until they dissolve
  4. Add garlic, olives, capers, red pepper flakes and cook for about 3 minutes
  5. Add wine and stir to deglaze, cook a couple of minutes
  6. Add chicken broth, parsley and tomatoes and cook until the cherry tomatoes begin to break down, but not to mush
  7. Add pasta and combine with sauce. Continue to cook until the pasta is done to your liking.
  8. Turn off heat and add spinach and basil.
  9. Place in pasta serving dish and top with romano cheese.

This can be done without the broth

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