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  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 medium zucchini, grated (about 2 1/2cups)
  • 4 anchovy fillets from a can, mashed with a fork
  • 1 (28-ounce) can whole tomatoes, undrained
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup kalamata olives, chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh basil, chopped
  • 16 ounces hot cooked spaghetti
  • 1 ounce grated Parmigiano Reggiano cheese


  1. Heat oil in a large nonstick skillet over medium heat. Add garlic and sauté 1 minute. Add zucchini and sauté until soft, about 4 minutes. Stir in anchovies. Add tomatoes, red pepper flakes, olives and capers; cook 5 minutes, stirring occasionally and breaking up the tomatoes with a spoon. Remove from heat and stir in fresh basil. Serve over spaghetti with cheese.

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The recipe was originally published as Pasta Puttanesca on

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