👥4 people
⏲️10m
🕐45m
🍽️sides and snacks
Puttanesca is a tomato pasta sauce flavored with olives and anchovies. This sauce goes well with any type of spaghetti.
Ingredients
- For The Spaghetti:
- 1 medium sized spaghetti squash
- 1 teaspoon olive oil
- Salt and pepper
- For The Sauce:
- 1 cup of tomato sauce
- ½ an anchovy, to taste
- ½ cup Kalamata olives
- 4 tablespoons parmesan cheese
- 1 tablespoon basil, chiffonade
- Salt and pepper to taste
Method
- Preheat the Egg to 400° set up for indirect grilling. For the squash, the hardest part of cooking spaghetti squash is cutting it in half. Cut the squash in half (lengthwise), scoop out all the seeds leaving nothing but the meat. Rub with olive oil and season with salt. Place in the Egg for 20-45 minutes, depending on the size. You will know it's done when you can pierce the skin with ease. Allow the squash to cool to room temperature. Once cooled, use a fork to start pulling the squash from the edges to the center creating what will look like spaghetti. Place in a large mixing bowl, set aside and cover.
- For the sauce, in a sauce pot heat tomato sauce over medium heat. Once warm add anchovy to taste (depending on the anchovy use more or less, always start with ½ or 1). Blend the sauce with an immersion blender and taste, adjust the seasoning with salt and pepper and more anchovy if desired.
- For serving, toss the spaghetti squash with the warm sauce and place on a serving platter, top with olives, cheese, and fresh cut basil.
