Originating from Naples, knock out this simple but classic Italian dish in a flash! Puttanesca hits the spot with pasta or get creative and try substituting pasta for beans transforming this traditional dish into a gluten free high protein meal!
2 Garlic Cloves
1 Fresh Rosemary Stalk
3 Tablespoons Olive oil
9 San Marzano Tomatoes
Gaeta Black Olives
1 Cup Passata
Sea `salt and Pepper to taste
Let's get started!
Fill a large pot with water and place to boil. Take 9 tomatoes, cut a cross on their tops and place in boiling water for about 5 to 10 minutes, depending on their ripeness. Tomatoes are cooked when they begin to open at the cross. Remove tomatoes from the water, discard the skins and chop.
While the tomatoes are cooking in the water you can begin the sauce.
Take a large skillet. Drizzle olive oil, add garlic and rosemary. Cook on medium to high flame until garlic is lightly golden, do not let the garlic turn brown. At this post remove the garlic and rosemary, reduce the flame and add chopped tomatoes.
Continue cooking on low for about 20 minutes. Add anchovies, with a wooden spoon gently push and stir them into the sauce. This creams the anchovies so that they are no longer visible.
Next take a large spoon full of capers and rinse them in water. Take the capers in your hand and squeeze, this is important because it helps remove some of their salt and acidity. Add capers and continue cooking.
Add a bit of salt and pepper to taste.
Now you can add add black Gaeta olives (or any black olives you might have at home) and passata. Continue cooking for about 20 minutes, stirring once in a while.
Pasta or Cannellini Beans?
Should you choose pasta...
We like to cook our pasta for a couple minutes short of what the cook time says on the package. At this point, quickly remove the pasta from salty water, add into your skillet with Puttanesca, along with a couple spoonfuls of the pasta water. For the last couple of minutes cook the pasta and sauce together. Ready to serve!
Should you choose beans...
Alternatively, you can substitute pasta for white cannellini beans. Just rinse the beans and add to your puttanesca. In this version you can serve as a high protein gluten free stew!