Fresh Chile Puttanesca
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Top Chef finalist Sarah Grueneberg adds green olives, almonds and fresh chile to her bright, delicious puttanesca.
Ingredients
1/4 c. extra-virgin olive oil
extra-virgin olive oil
3 oz. green olives, such as Castelvetrano
1 tbsp. capers
1 tsp. capers
2 oz. anchovy fillets in oil
1 Fresno chile or jalapeño
2 clove garlic
1/2 c. oil-packed sun-dried tomatoes
1/2 c. canned crushed San Marzano tomatoes
1/4 c. sliced almonds
1 c. dry white wine
1 lb. spaghetti
1/4 c. Chopped flat-leaf parsley
1/4 c. torn basil leaves
1/2 tsp. finely grated lemon zest
1 tbsp. lemon juice
Instructions
In a large pot, heat 1/4 cup of olive oil. Add olives, capers, anchovies, chile, and garlic and cook over moderately high heat until sizzling. Add sun-dried and crushed tomatoes and almonds and cook for 1 minute. Add wine and cook until reduced by half, about 7 minutes.
Meanwhile, in a large pot of salted boiling water, cook pasta until pliable but still hard in center, about 5 minutes. Drain, reserving 3 cups of water.
Add spaghetti and reserved cooking water to sauce and cook until pasta is al dente. Stir in parsley, basil, lemon zest, and lemon juice and serve in bowls with a drizzle of olive oil. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
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