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Pasta Puttanesca
This is a low-FODMAP version of your favorite pasta puttanesca!
Course:
Main Course, Pasta
Cuisine:
American, Italian, Italian American
Keyword:
Low-FODMAP, 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!