Spaghetti Alla Puttanesca
Black Olives: 4 oz (Coarsely chopped. Canned is fine)
Flat Anchovies: 2 oz (Coarsely chopped. Canned is fine)
Grape Tomatoes: 10 oz (cut in half.)
Chile Pepper: 1 small (diced)
Olive Oil
Merlot: 1/3 cup
Capers: 2 oz
Garlic: 3 cloves (diced) (shallots can be substituted)
Spaghetti
Salt
Fresh Parsley (chopped)
Serves Two.
Heat olive oil on low to medium heat.
Add anchovies, garlic, olives, capers, chile. Cook for about 5 minutes.
Add tomatoes, cook for 10 minutes.
Add tomatoes, cook for 10 minutes.
Add merlot. Cook for 5 more minutes.
Remove from heat, add salt and chopped parsley to taste.
Cook spaghetti.
Drain, add spaghetti to sauce, add back to heat and cook for about 3-5 minutes.
Serve with fresh parsley on top.
Keto Version: Funghi alla Puttanesca.
Keto Version: Funghi alla Puttanesca.
Begin as above. When removing sauce from heat, saute mushrooms in olive oil. After mushrooms are cooked, add to sauce, cook together 3-5 minutes, serve as above.
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