Pasta Puttanesca

5 from 1 vote

This pasta is sweet and bright from the tomato with umami from the anchovy and plenty of salt and richness from olives and capers. Here I’ve used hearts of palm pasta, which have a slight tang on their own and so go well with Italian style pasta preparations. They have a more toothsome feel and are a good pasta mimic for this sort of dish. For a variation, I like to add bacon to this though it is not traditional.

Course Main Course, Side Dish

Cuisine Italian

Keyword dairy-free, egg-free, italian, miracle noodle, nut-free, pasta, side, tomato

Prep Time 15

Cook Time 15

Servings

Calories 150kcal

Author Jenny Ross

Ingredients

2 tablespoons olive oil
1/2 onion diced
3 cloves of garlic minced
1 tablespoon anchovy paste or finely minced filets
1/8 teaspoon oregano dried
3 tablespoons sun-dried tomatoes chopped
14.5 ounce can diced tomatoes with the juices from the can
2 tablespoons capers 2 ounces
1/2 cup parsley chopped
1/2 cup kalamata olives chopped
14 ounce hearts of palm noodles drained and rinsed under hot water
Parmesan grated for topping, optional, omit for dairy-free

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Instructions

Heat 2 tablespoons olive oil in a large pan over medium high heat. When hot, add the onions and cook until soft and translucent but not brown, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Add the anchovies and oregano and cook for another minute. Add the whole can of tomatoes with its juices, sun-dried tomatoes, and capers. Cook for 5 minutes or until little to no liquid remains.
Stir in capers, olives, and palm noodles, cooking until just heated through (overcooking the olives will make them bitter).
Off heat, stir in parsley and garnish with Parmesan, if using.

Notes

If you want to add bacon to this, pan fry bacon over medium-high heat in a large pan. When the bacon is crisped, remove it from the pan and set on a paper towel lined plate to remove excess grease. Set aside. Remove all but two tablespoons of bacon fat from the pan (I like to save this rendered fat in the freezer for future cooking - it is a great flavor enhancer).

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