Spaghetti and Meatballs Puttanesca

"This basic kids' recipe uses meatballs, a simple jarred marinara, and pasta, and I find that a little boring. Adding a few robust ingredients like capers, anchovy paste, and crushed red pepper to my portion makes me feel like I'm eating from the adult menu."--Lynda M., Aurora, IL

Yield: Makes 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 725
  • Calories from fat: 46%
  • Fat: 36.9g
  • Saturated fat: 12.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 34.5g
  • Carbohydrate: 69g
  • Fiber: 12.1g
  • Cholesterol: 73mg
  • Iron: 6mg
  • Sodium: 2549mg
  • Calcium: 212mg

Ingredients

  • 8 ounces spaghetti, uncooked
  • 32 Italian-style frozen, precooked meatballs, divided
  • 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce, divided
  • 2 tablespoons coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 2 teaspoons anchovy paste
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon dried basil
  • 1 lemon wedge, seeded
  • Shredded Parmesan cheese (optional)

Preparation

  1. 1. Cook spaghetti according to package directions; drain.
  2. 2. Meanwhile, combine half the meatballs, two-thirds of the pasta sauce, and next 6 ingredients in a medium saucepan. Squeeze juice from lemon wedge into sauce; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
  3. 3. Combine remaining meatballs and pasta sauce in a glass bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 1/2 minutes or until hot.
  4. 4. To serve, divide spaghetti evenly among 4 serving plates. For plain servings, spoon microwaved sauce over 2 portions. For grown-up servings, spoon seasoned sauce over remaining 2 portions. Sprinkle all 4 portions with Parmesan cheese, if desired.
  5. Shopping Note: Anchovy paste is typically located near canned tuna and anchovies. After opening, store it in the refrigerator up to 6 months.
  6. MENU IDEA FOR 4 * Spaghetti and Meatballs Puttanesca * Caesar salad
  7. GROCERIES NEEDED Check staples: bottled minced garlic, dried crushed red pepper, dried basil, shredded Parmesan cheese * 1 (8-oz.) package spaghetti * 32 Italian-style frozen, precooked meatballs * 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce (we tested with Classico) * 1 small jar kalamata olives * 1 small jar capers * 1 tube anchovy paste * 1 lemon * 1 (15-oz.) package complete Caesar salad kit
  8. NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 616 (48% from fat); FAT 32.6g (sat 12.1g, mono 0.1g, poly 0.4g); PROTEIN 30g; CARB 57.3g; FIBER 9.7g; CHOL 67mg; IRON 4.6mg; SODIUM 1620mg; CALC 124mg
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