Legend states ‘puttanesca’ is named for the “Ladies of the Night” in Venice because it comes together quickly using ingredients on hand or maybe because of its spicy, sassy flavors. Whatever the reason, keep these ingredients ready for a quick dish on a night you are tempted to call for take-out. This winter version adds shredded carrots and a handful of spinach instead of the typical basil. It also calls for anchovies, which add a significant ocean deep flavor, but it is just fine to leave them out. Add a splash more of the briny caper or olive juice to make up for the loss of salty flavor. Serve this in any dish calling for a simple marinara.

Ingredients

• 2 cloves garlic, finely minced
• 2 tablespoons olive oil
• 2 ounces anchovy fillet, optional
• ¼ cup kalamata olives
• 4 green olives, big ones, stuffed with garlic is a fun addition
• 2 tablespoons capers
• 1 carrot, shredded fine
• 28 ounces roasted crushed tomatoes
• ½ teaspoon red pepper flakes, more or less, to taste
• ½ teaspoon salt, more or less, to taste
• 2 cups spinach, washed and roughly chopped

Featured Meals

This recipe has been featured in the following meals:

• Winter Puttanesca over Spaghetti Spaghetti Squash
• Fresh Clams with Spaghetti Squash Spaghetti & Winter Puttanesca Sauce
• Parmesan Tofu & Winter Puttanesca over Spaghetti Squash Spaghetti
• Goat Cheese & Kale Pasta Puttanesca
• Chicken Parmesan with Winter Puttanesca Spaghetti Squash Spaghetti