Spaghetti alla Puttanesca Recipe

Spaghetti alla Puttanesca Recipe

Lisa Keys

A fresh take on pasta puttanesca has dinner on the table in under 30 minutes

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course pasta

Cuisine Mex-Italian

Servings

Calories 338 kcal

Ingredients

2 tablespoons olive oil
3 oil packed anchovies
½ cup pitted green olives, halved
½ cup pitted kalamata olives, halved
2 tablespoons capers, rinsed and drained
1 small zucchini diced into bite-size pieces
1 (12 oz.) container Sam’s Fresh Cantina Style Salsa
8 oz. dried Spaghetti
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons thinly sliced fresh basil
Freshly grated parmesan cheese or crumbled feta

Instructions

Heat olive oil in large skillet over medium-low heat.
Add anchovies; cook 1 minute. Stir in olives, capers and zucchini breaking up the anchovies. Cook 2 minutes or until olives are just warmed through.
Stir in salsa. Increase heat and bring mixture just to a boil. Reduce heat and simmer gently, uncovered, while cooking pasta.
Cook pasta in boiling salted water for 8 to 10 minutes or to just al dente (slightly chewy). Drain pasta reserving ½ cup of pasta water.
Add pasta and fresh herbs to simmering sauce; toss gently to coat. Add some of the reserved pasta water if the sauce seems too thick.
Serve topped with cheese and additional fresh herbs.

Nutrition

Calories: 338kcalCarbohydrates: 46gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 758mgPotassium: 301mgFiber: 4gSugar: 3gVitamin A: 460IUVitamin C: 12mgCalcium: 51mgIron: 1mg

Keyword dinner, fresh, healthy, Italian, olives, pasta, puttanesca, quick and easy

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