A family favorite
This puttanesca holds a special place in our families recipe book. Between my siblings and I, we cover every dietary preference imaginable including, plant-based, vegetarian, pescatarian, and keto. You can imagine it is tough for my parents to cook for all of us when we're together. This puttanesca dish has been our families saving grace (although not as favorable for keto), and everyone leaves the table will their bellies full and happy. Traditionally it is made with anchovies, so I updated it to get the umami flavor from soy sauce instead. You won't taste the difference and this dish can be made in minutes with mostly pantry stables. A true favorite that everyone will enjoy!
Ingredients
4 cloves of garlic
1/4 cup of diced kalamata olives
1/4 cup of minced parsley
1 can of crushed tomatoes
2 tbsp capers
2 tbsp soy sauce
1 tsp Calabrian chili's
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes (optional for garnish)
1 lb. of pasta
Preparation
1. Add olive oil and garlic to a pan. Then add the chopped parsley.
2. Mix in the crushed tomatoes, capers, olives and soy sauce. Cook until fully combined, roughly 10 minutes.
3. Season with chili's, salt, and pepper.
4. Mix in a pound of pasta until evenly coated.
5. Garnish with parsley and red pepper flakes.