Puttanesca originated in Naples in the mid 19th century and is usually made with pasta, capers, tomatoes, garlic and hot peppers. Since I had a spaghetti squash I need to use up, I made this dish. It turned out wonderfully. Below is my own version of this!!
(Hidden under that luscious sauce is the shredded spaghetti squash!)
Spaghetti Squash Puttanesca
1 medium spaghetti squash cut in half horizontally with seeds removed
½ pound lean ground beef
1 diced jalapeno pepper or red pepper flakes (to taste)
2 stems of fresh basil leaves
1 T. olive oil
Salt and pepper
¾ cup of whole black olives (optional)
2 cups of Prego pasta sauce
Parmesan cheese for garnish
Drizzle olive oil over each half of squash and sprinkle with salt and pepper. Place cut side down in a Pyrex dish and bake in a preheated 350 degree oven uncovered for 60 to 75 minutes.
Remove squash and let cool before shredding each half with forks. Be careful not to puncture the squash skin! Cover loosely with foil. Let it rest while preparing the sauce.
In a large frypan (or wok – I love using a wok when preparing sauce for spaghetti), brown the beef, stirring frequently. When there is no more pink, add the 2 cups of pasta sauce.
Stir to combine all of the meat, adding the diced jalapenos (optional) or red pepper flakes
Add the pitted black olives and 1 stem of basil LEAVES and stir to combine.
Uncover the bowl of spaghetti squash shreds and pour the sauce the shreds.
Garnish with Parmesan cheese and the leaves from the other basil stem.
Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.
Oven Ready in 9 x 13 pan
3 large zucchinis
1 teaspoon olive oil
1-pound ground beef
1/2 cup onion finely chopped
2 teaspoons garlic minced
24-ounce jar marinara or Bolognese sauce
16 ounces ricotta cheese
1 cup chopped spinach
1/2 teaspoon Italian seasoning
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
salt and pepper to taste
fresh basil garnish
Trim both ends off the zucchini.
Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
Pat the tops of the zucchini slices with paper towels until dry.
While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper to taste.
Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the marinara sauce and bring to a simmer; cook for 5 minutes.
Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
No doubt you have had this dish at any one of thousands of Italian restaurants around the world. It really is quite simple once you have prepared the sauce. You can use canned tomatoes, but in this case I used 2 larger fresh tomatoes, NOT plum. I simply chopped them up. One thing of note – do NOT use more than 3 – 4 tablespoons of vodka, as it will leave the dish bitter…
Penne alla Vodka
28 oz. whole plum tomatoes, undrained OR 2 large fresh tomatoes, chopped
3 Tablespoons olive oil
3 cloves garlic, thinly sliced
1 Tablespoon fresh basil, roughly chopped
3-4 Tablespoons vodka
1 teaspoon red pepper flakes
¾ cup heavy cream
2 Tablespoons cold butter
Salt/Pepper, to taste
1 lb. Penne
Fresh parsley, roughly chopped
¼ cup Parmesan cheese, finely grated
Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be. I simply chopped them up!
Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
Turn off the heat.
Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.
During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.
Add the heavy cream and the red pepper flakes to the sauce.
Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
Season with salt/pepper if desired.
Add in the drained pasta.
Garnish with roughly chopped parsley and Parmesan cheese and serve!