- 1 large spaghetti squash (about 4 lbs / 1.8 kg)
- 2 tablespoons olive oil, plus additional for drizzling
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- Three 15 oz (425 g) cans plum tomatoes, (an imported italian brand like San Marzano is best)
- One 7 oz (200 g) can tomato paste
- ¾ cup (180 g) olives, pitted and sliced in half
- 2 tablespoons capers, drained
- One 2 oz (115g) tin anchovy fillets, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried red pepper flakes
- 1 teaspoon sea salt
- ¾ teaspoon freshly ground black pepper
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper. Place the spaghetti squash on the sheet and poke about 12 holes in the flesh with a long metal skewer. Bake for 50 minutes.
- Place a large saucepan over medium heat and add 2 tablespoons of the olive oil. When hot, add the onion and cook for 2 minutes. Add the garlic and cook for an additional 30 seconds.
- Add the tomatoes and bring to a boil, then add the tomato paste. Press the paste against the side of the pan with a spoon before stirring it in to reduce lumps. Stir about 3 tablespoons of hot water around in the can to get the last of the tomato paste, then add to the pot.
- Stir in the remaining ingredients. Cover, reduce heat to low and simmer for 30 minutes.
- When the squash is done, let it cool enough to touch, then slice it lengthwise and remove the seeds.
- Use a fork to scrape out the flesh and separate the strands into “pasta:” Transfer to a serving bowl and top with the puttanesca sauce. Drizzle a little olive oil over all before serving.