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Ingredients

• 1 small spaghetti squash (about 2 1/2 pounds)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/2 cup diced pancetta (about 3 ounces)
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 to 4 anchovy fillets
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 28-ounce can whole peeled tomatoes
• 1/4 cup chopped pitted kalamata olives
• 2 tablespoons capers, drained
• 4 basil leaves, plus more for topping
• Kosher salt and freshly ground pepper
• Grated parmesan, for topping

Description

Food Network Invites You To Try This Spaghetti Or Not Recipe From Food Network Magazine.

Food Network