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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


  • 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!