Spaghetti alla Puttanesca, Inspired by Jim Carrey

gluten freepaleoseafood

IMG_4564 copy

Whenever I see “puttanesca” on a menu, I think of Lemony Snicket’s A Series of Unfortunate Events, a movie starring Jim Carrey as “Count Olaf.” If you haven’t seen it, I recommend it – wonderfully creepy original soundtrack. According to IMDb, here is the synposis: “When a massive fire kills their parents, three children are delivered to the custody of cousin and stage actor Count Olaf, who is secretly plotting to steal their parents’ vast fortune.”

In one scene, Count Olaf has his wretched friends over and demands that the children make a meal for his guests, using whatever is in the kitchen. The kitchen is absolutely barren, filled with not much more than cockroaches and rotting canned goods. Spotting some pasta in a drawer, the crafty oldest girl decides to make Spaghetti alla Puttanesca. Her smart brother quickly points out that puttanesca pasta is made of “very few ingredients.”

Thanks to Jim Carrey, I always knew the meaning behind Puttanesca. Apparently you can learn from watching TV…. fancy that! Watch a clip from the scene here:

[youtube=http://www.youtube.com/watch?v=zo3UnYDcnWc]

While obviously this dish is nothing fancy or creative, it is an Italian classic and therefore, I wanted to Inspiralize it and feature it on the blog. I was a bit hesitant at first to cook with anchovies – they are so unappetizing, locked in that little aluminum tin sitting on the grocery shelves. When I opened the tin and grabbed one, I shuddered a little. If Anthony Bourdain ever read this post, he’d roll his eyes (if you are reading this – I loved Kitchen Confidential!) But man, do they make this pasta dish rock! The second the anchovy hits the skillet, your entire kitchen smells delectable. The flavors of this simple, quick pasta are really surprising- in a great way!

Be careful when you crush the tomatoes with your hands (a suggestion made in Martha Stewart’s puttanesca rendition)…. mine splattered everywhere. Oh, the adventures of an amateur cook…. I decided to make this recipe for one, as I envision my readers curling up on the couch on a rainy summer night watching Lemony Snicket’s and slurping up a bowl of this. Do it – you’ll thank me later.

Inspiralized

Spaghetti alla Puttanesca, Inspired by Jim Carrey

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Servings: 2

Ingredients

  • 1 zucchini Blade C
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 1 tbsp capers
  • salt and pepper to taste
  • 2-3 tbsp chopped parsley
  • 1 tsp crushed red pepper
  • 1-2 anchovy filets
  • 1 14oz can of whole peeled tomatoes
  • 1/4 cup sliced Kalamata olives*

Instructions

  • Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.
  • Over the skillet, crush the whole tomatoes with your hands. Pour in about half of the sauce from the can. Use a wooden spoon to further "crush" the tomatoes. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.
  • Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!

Notes

*Traditionally, this recipe calls for black or green olives, but I think Kalamatas give it an extra kick and saltiness.

Instructions with Pictures

Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.

720

IMG_4504 copy

Over the skillet, crush the whole tomatoes with your hands. Pour in about half of the sauce from the can. Use a wooden spoon to further “crush” the tomatoes. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.

IMG_4509 copy

IMG_4531 copy

Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!

IMG_4551 copy

IMG_4537 copy

IMG_4550 copy

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

13 comments

heather says:
Spaghetti alla puttanesca actually means whore's style spaghetti, from the Italian word 'puttana'. It's true that it has few ingredients, but that's not what puttanesca means. The sauce originated in Napoli and got its name because it was something quick and easy that a 'lady of the night' could make between clients. That's why when they say: Dinner is served: puttanesca. Olaf says: what did you call me?!
Thank you for the clarification! I actually realized this after I put the post up but never changed it. Thanks for commenting! Hope you liked the recipe.
Anonymous says:
Brilliant! Thank you for your site - am pre-ordering your cookbook :)
Leslie says:
I really hate anchovies! However I know they are cooked in -- do they make the dish very fishy tasting? If I omit them will it be different?
The whole taste of a puttanesca is based off the anchovies! It will still taste good, it just won't be a puttanesca, it will just taste like tomatoes! Hope that helps.
taffybeach says:
yum but how many calories
jane lancashire says:
This looks amazing, but do you know the calories? I am on the 5:2 diet and would love to have this regularly Thanks!
Nico says:
1 zucchini... How many ounces? Zucchini come in so many shapes and sizes - more specific info would be great. Thank you!
Joan Halgren says:
How many anchovies? The whole can? It didn't say. The fish is very salty so just wonder. Please let us all know one or two pieces or what? Sounds very tasty and healthy too!
Fred M says:
Recipe states "1-2 FILETS"
Anonymous says:
It says 1 or 2
Kristin Thurlow says:
This is awesome! Tonight is the third time I've made this dish. It is so delicious!
Cat G. says:
Totally trying this! Dinner is 17 minutes is my kinda meal. Thanks!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...