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Lilly’s Table

 
 

© Lillys-Table.com Photo of Winter Puttanesca
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

 

Winter

Winter Puttanesca

 

Legend states ‘puttanesca’ is named for the “Ladies of the Night” in Venice because it comes together quickly using ingredients on hand or maybe because of its spicy, sassy flavors. Whatever the reason, keep these ingredients ready for a quick dish on a night you are tempted to call for take-out. This winter version adds shredded carrots and a handful of spinach instead of the typical basil. It also calls for anchovies, which add a significant ocean deep flavor, but it is just fine to leave them out. Add a splash more of the briny caper or olive juice to make up for the loss of salty flavor. Serve this in any dish calling for a simple marinara.

Ingredients

Serving Size: 4 People



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Preparation Instructions

Place the garlic and olive oil in a large skillet or saucepan over low heat.

Meanwhile, drain the anchovies and mince up. Roughly chop all of the olives.

When the garlic starts to sizzle slightly, add the anchovies, olives, capers and shredded carrots. Increase the heat to just above medium. Simmer in the olive oil for a couple of minutes, stirring only to prevent it from browning up.

Finally, pour in the tomatoes, red pepper flakes and salt. Simmer for at least 5 minutes, but longer for more intense flavor. Taste. Add more red pepper flakes and salt as necessary to taste.

Just prior to serving, toss in the spinach, torn into pieces.