This recipe combines all of the classic puttanesca flavors with roasted butternut noodles for a unique and delicious alternative to pasta. No longer will the “noodles” play second fiddle to the briny richness of this sauce…the butternut strands put up quite a fight for top billing!
Our Paderno Spiral Slicer creates quick and effortless “noodles” from the raw butternut squash and allows you to spend the extra time deciding which wine to serve with dinner. If you don’t have our Paderno Spiral Slicer yet, please visit the shopping section of this website for more information.
- Serves: 4
- Prep time: 15 min
- Cooking time: 35 min
- 1 large butternut squash
- 2 tablespoons olive oil (plus extra for drizzling squash)
- 1 medium white onion, chopped
- 5 cloves garlic
- 5 anchovies packed in oil, minced
- 2 tablespoon tomato paste
- Red pepper flakes
- 1/4 cup red wine
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 ½ tablespoons capers
- ½ cups chopped Kalamata olives
- ¼ cup minced flat leaf parsley
- ½ lemon, zested
- Grated parmesan for garnish
- Preheat oven to 400 degrees.
- In a large skillet, heat 2 tablespoons olive oil and sauté onions until soft. Add chopped anchovies and garlic and cook for 1 minute. Add tomato paste and cook 1 minute. Add wine, crushed tomatoes, oregano, pinch of red pepper flakes, capers, and Kalamata olives.
- Simmer about 30 minutes to reduce to a thick sauce.
- Add the lemon zest and parsley, then season with salt/pepper to taste. Keep heated over low heat.
- Chop lower bulb from squash (contains seeds) and discard. Trim end and peel narrow neck of squash. Insert 3 x 3 mm blade into the Paderno Spiral Slicer and attach squash. Turn handle to begin slicing, stopping and removing noodles every few turns of handle. Place on large baking sheet, sprinkle with oil, salt and pepper and roast for 10-15 minutes, or until desired softness.
- Plate warm squash noodles and top with thickened puttanesca sauce.
- Garnish with grated parmesan.