A keto-friendly twist on the classic Italian puttanesca sauce, this recipe swaps out traditional pasta for a flavorful sauce that pairs perfectly with zucchini noodles or spaghetti squash. Rich in umami from anchovies, olives, and capers, this sauce is a savory delight.
Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in chopped anchovies, minced garlic, and red pepper flakes. Stir every once in a while for two to three minutes. Add the tomato paste, diced tomatoes, capers, and olives and mix them in. Bring to a simmer and cook for 10 to 15 minutes, so the sauce can thicken and the flavors mix. Add pepper and salt to taste. Add some fresh parsley on top before serving. If you want, you can add grated Parmesan cheese as a garnish.&
Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in chopped anchovies, minced garlic, and red pepper flakes. Stir every once in a while for two to three minutes. Add the tomato paste, diced tomatoes, capers, and olives and mix them in. Bring to a simmer and cook for 10 to 15 minutes, so the sauce can thicken and the flavors mix. Add pepper and salt to taste. Add some fresh parsley on top before serving. If you want, you can add grated Parmesan cheese as a garnish.&
Ingredients:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 anchovy fillets, chopped
- 1/4 tsp red pepper flakes
- 1/4 cup olives, sliced
- 1/4 cup capers
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
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