Try this Spaghetti alla Puttanesca recipe
- Carbohydrate 0.719940000090173 g
- Cholesterol 0 mg
- Fat 1.87991000073953 g
- Fiber 0.382400008975863 g
- Protein 0.209570000043519 g
- Saturated Fat 0.272369000104221 g
- Serving Size 1 1 Serving (9g)
- Sodium 164.596036513005 mg
- Sugar 0.337539991114309 g
- Trans Fat 0.0828875000243914 g
- Calories 19 calories
Step-by-step
- Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.
- Over the skillet, crush the whole tomatoes with your hands. Pour in about half of the sauce from the can. Use a wooden spoon to further "crush" the tomatoes. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.
- Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!
Anchovies should dissolve completely into warm olive oil rather than remaining as distinct pieces, transforming the fat into a savory base that coats every strand of vegetable ribbon. Developing this rich foundation requires medium heat on the skillet, ensuring the garlic releases its aromatic compounds without turning bitter or acrid. Crushing whole peeled tomatoes by hand directly over the pan yields irregular fruit chunks that break down naturally during a 10-to-15 minute simmer, producing a much better textural contrast than pre-chopped canned alternatives.
Scaling Proportions Correctly
Multiplying a two-serving recipe for a larger group demands careful attention to surface area, because crowding a pan traps steam and prevents the tomato liquid from evaporating properly. When doubling the ingredient quantities, use a wider skillet rather than a deeper pot to maintain optimal liquid reduction rates. Retaining the correct ratio of briny elements like capers and kalamata olives prevents the dish from becoming overly salty as the sauce concentrates.
Managing Timing and Sequencing
Zucchini noodles release high amounts of water rapidly, requiring them to go into the pan only during the final two to three minutes of cooking once the tomato sauce has thickened significantly. Adding the zucchini too early turns the dish watery and ruins the firm bite of the vegetables. Maintaining high attention to visual cues like softening squash and evaporated sauce liquid guarantees proper results in any home kitchen.
