Lunch: Fresh Chile Puttanesca

Top Chef finalist Sarah Grueneberg adds green olives, almonds and fresh chile to her bright, delicious puttanesca.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Fresh Chile Puttanesca

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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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