Spaghetti all Puttanesca

Spaghetti all Puttanesca

By Chef: Tonya Cole Lightfoot
Posted: September 29, 2010


Click to rate this post!
[Total: 0 Average: 0]

A very refreshing and beautiful spaghetti dish. The basil really shines and brings out all the traditional Italian flavors.


  • 2 cups grape tomatoes, sliced
  • 5 cups basil 
  • 2-3 fresh garlic cloves, grated 
  • 1 cup raw pistachios or pine nuts 
  • 1/2 cup + 1/4 cup extra virgin olive oil 
  • 1/2 red onion, chopped medium size 
  • 4-6 medium size zucchini
  • 1/2 cup raw black olives, pitted and chopped 
  • 2 tablespoons of hemp seeds 
  • Celtic sea salt and black pepper to taste crushed red pepper, optional


  1. In a food processor with the “S” blade add 4 cups of basil, 1 cup pistachios and 1/2 cup olive oil. Blend until smooth. Add salt and pepper to desired taste.
  2. In separate bowl chop tomatoes, garlic, remaining basil, chopped, red onion and remaining olive oil. Toss and add salt to taste. Let marinate for a few hours.
  3. Using a vegetable spiral slicer, slice the zucchini into pasta shape *. Toss the pistachio pesto with the pasta until mixed well. Toss in tomato mixture and let dish set 15-20 minutes before serving.
  4. Variation: To spice it up a little, toss in crushed red pepper. Sprinkle hemp seeds on top.