Spaghetti Puttanesca
Ingredients:
- 12oz GoodWheat Spaghetti
- 1/4 c. Olive oil
- 1/2 c. Shallots, julienned
- 1 Tbsp. Garlic, minced
- 1 tsp. Red pepper flakes
- 1 tsp. Kosher salt
- 1/2 tsp. Black pepper
- 1 Tbsp. Tomato paste
- 1-28oz can, San Marzano tomatoes
- 1/4 c. Kalamata olives, chopped
- 1/4 c. Castelvetrano olives, chopped
- 1 tsp. Capers, drained
- 1 tsp. Lemon zest
- 1/4 c. Parsley, chopped
- 2 Tbsp. Basil, finely chopped
How to Make:
Step 1.
Bring a large pot of lightly salted water to a boil, then cook the spaghetti according to package directions.
Step 2.
Drain the spaghetti, reserve.
Step 3.
In a heavy bottom pot, heat olive oil and sauté shallots until translucent.
Step 4.
Add garlic and cook until it is aromatic, about 30 seconds.
Step 5.
Add tomato paste and cook until it slightly darkens in color, about 1 minute.
Step 6.
Add canned tomatoes and stir, making sure to scrape the bottom of the pot. Bring to a simmer, then add vegetable stock, red pepper flakes, salt, and black pepper. Let simmer 5 minutes.
Step 7.
Add olives, capers, lemon zest, and parsley. Stir to combine, then simmer again to meld flavors together, roughly 5-10 minutes.
Step 8.
In a large skillet, over high heat, add the reserved pasta and the puttanesca sauce together and stir to combine. Garnish with basil. Enjoy!
Nutrition Facts
- Total Fat 9g 12%
- Saturated Fat 1.5g 8%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 490mg 21%
- Total Carbohydrate 47g 17%
- Dietary Fiber 9g 32%
- Total Sugars 5g
- Protein 10g
- Vitamin D 0mcg 0%
- Calcium 66mg 6%
- Iron 2mg 10%
- Potassium 438mg 10%
