Spaghetti Squash Puttanesca

Ingredients

• 2 Anchovy fillets, finely chopped (optional)
• 1/4 cup fresh basil, chopped, divided
• 1/4 cup fresh parsley, chopped, divided
• 1/4 cup Pine nuts
• 1 tsp. Crushed red pepper
• 1/2 cup Ricotta cheese
• Salt and pepper
• 1 large spaghetti squash (3-4 lbs)
• 1 jar (24 oz.)  Triple Olive Puttanesca Sauce

Instructions

1. Preheat oven to 375°F and prepare an 11x13 baking dish with cooking spray.
2. Halve squash lengthwise and remove seeds.
3. Season inside of squash with salt and pepper.
4. Lay halves cut side down in the baking dish and bake for 30 minutes.
5. While squash is cooking combine anchovies, Classico® Riserva Triple Olive Puttanesca Sauce, and crushed red pepper in a saucepan and bring to a boil, then reduce heat to a low simmer.
6. While sauce is warming, toast pine nuts in a dry small skillet over medium-low heat, tossing often until golden brown, about 4 minutes. Set aside on a plate or bowl.
7. When squash has finished cooking, remove baking dish from oven and scrape squash crosswise to pull strands from shells into a medium bowl.
8. Cover squash with heated sauce and toss with half of the basil, half of the parsley, and the pine nuts.
9. Portion onto plates and serve with a dollop of ricotta and garnish with remaining basil and parsley.

 

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Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

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