Pasta Puttanesca

This is my new favorite 'pasta' recipe.  It is sooo good!  It combines some of my favorite flavors: olives, capers, and..... anchovies.  I never knew I liked anchovies until I had them on Balthazar's amazing Salad Nicoise. If you think you don't like anchovies - you are wrong,  you do like them. Just a few added to a dish, melted into some oil or butter, add a certain je ne sais quoi. Enough about the anchovies - here is the recipe.

 

I make my 'pasta' with thinly shredded cabbage. Zucchini that has been peeled into 'spaghetti' would also work, as would gluten free or regular pasta. The sauce freezes well if you want to make extra and have some for a quick dinner one night.

Pasta Puttenesca

Make the 'pasta' first:

Ingredients:

1 head of green cabbage 

1/2 c. chicken stock (approximately)

1 tablespoon butter/chicken fat/oil, if needed

sea salt to taste

 

Slice the cabbage finely so it resembles noodles. Saute in chicken stock and fat for about 15-20 minutes until al-dente.
While the cabbage is cooking, prepare the sauce:

Sauce

2 tablespoons extra-virgin olive oil or grass fed butter

2-4 cloves of garlic, minced

3-4 anchovy filets, drained

1 yellow onion, minced

1 red pepper, chopped

 7-8 cremini mushrooms, chopped

15- 20 pitted black olives, chopped

 3 tablespoons capers, with brine

1/2 - 1 teaspoon crushed red pepper flakes

15 oz jar of crushed tomatoes (Eden Organic is great)

Black pepper to taste

1/4 cup flat leaf parsley, chopped

Heat a large skillet over medium heat and add oil, garlic and anchovies. Saute mixture until anchovies melt into oil/butter and completely dissolve and garlic is tender, about 3 minutes. Add onions, mushrooms, peppers and sautee until tender. Add olives, capers, tomatoes, red pepper flakes, and black pepper. Simmer 8 to 10 minutes and then add the parsley, reserving some for garnish.

Serve it up and enjoy!