Pasta Puttanesca (Low-FODMAP)
Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious leftover wine to drink as well.
Neither my husband nor I eat onions and I can’t eat garlic, so I left them out/replaced them. It’s a sad world but I make do.
Ingredients:
-2 bell peppers, diced
-2 carrots, diced
-4 anchovy fillets
-2 tbsp tomato paste
-1 28oz can San Marzano tomatoes
-3/4 c dry red wine
-1 bunch basil
-1/3 c capers
-3/4 c olives of choice
Instructions:
- Sauted the veggies in a little garlic infused olive oil until soft.
- Add the anchovies and cook down until they turn into a paste of sorts.
- Add in the remaining ingredients and break up the tomatoes. Stir well and reduce to a simmer.
- Let it cook for as long as you have, at least an hour, but longer the better. Stir occasionally.
- Serve with pasta of choice or zucchini noodles. Top with parmesan and parsley!
Pasta Puttanesca
This is a low-FODMAP version of your favorite pasta puttanesca!
Servings: 4 servings
Ingredients
- 2 bell peppers finely diced
- 2 large carrots finely diced
- 4 anchovy fillets
- 2 tbsp tomato paste
- 28 oz san marzano tomatoes
- 3/4 cup dry red wine
- 1 bunch fresh basil
- 1/3 cup capers
- 3/4 cup olives of choice pitted and sliced
Instructions
- Sauted the veggies in a little garlic infused olive oil until soft.
- Add the anchovies and cook down until they turn into a paste of sorts.
- Add in the remaining ingredients and break up the tomatoes.
- Stir well and reduce to a simmer. Let it cook for as long as you have, at least an hour, but longer the better. Stir occasionally.
- Serve with pasta or zucchini noodles. Top with parmesan and parsley!