How To Make Spaghetti

• 1 tiny pasta squash (about two one/2 pounds)
• 1 tablespoon extra-virgin vegetable oil, and additional for descending
• 1/2 cup diced pancetta (about three ounces)
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 to four anchovy fillets
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry White vino
• 1 twenty eight -ounce will whole in the altogether tomatoes
• 1/4 cup cut honeycombed kalamata olives
• 2 tablespoons capers, drained
• 4 basil leaves, and additional for topping
• Kosher salt and freshly ground pepper
• Grated Parmesan, for topping

1. Cut the squash in 0.5 lengthwise and scoop out the seeds. place the squash cut-side down in an exceedingly microwave-safe dish with one cup water. cowl loosely with wrap and microwave till tender, regarding quarter-hour. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl.
2. Meanwhile, heat the vegetable oil in an exceedingly massive frying pan over medium-high heat. Add the pancetta and cook till crisp, regarding four minutes. Add the onion and cook till soft, regarding three minutes. Stir within the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook thirty seconds. Add the wine; arouse a boil and cook till reduced by 0.5, two to three minutes. Add the tomatoes, crushing them into the frying pan along with your hands. arouse a boil, then cut back the warmth to medium low and stir within the olives, capers and basil. Simmer, stirring sometimes, till thickened, regarding ten minutes.
3. Add the pasta squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with vegetable oil. high with basil and Parmesan.
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