This is a low-FODMAP version of your favorite pasta puttanesca!
Servings: 4 servings
- 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
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!