Puttanesca is a hearty, robust, tangy pasta sauce of tomatoes with olives, capers and garlic. Olivia sent us this recipe, saying “celeriac pasta with spicy sauce… VERY cool gluten/grain-free alternative the spaghetti, but still warm and filling in the winter!” It comes from one of our favorite recipes sites: My New Roots.
- 1 lb celeriac
- ¼ cup olive oil
- 2 small red onions, finely diced
- 5 cloves garlic, minced
- 1-2 tsp. crushed chili flakes (more or less according to taste)
- 2 cans (28oz total) crushed tomatoes
- 3 tbsps capers, plus more for garnish
- 1 cup Kalamata olives, plus more for garnish
- 1 tsp balsamic vinegar
- lemon juice
- a couple pinches of salt, to taste
- flat-leaf parsley, for garnish
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Trim off the knobby bits of the celeriac. Slice the root into half-inch slices or slabs. Using a mandoline slicer set to about 1mm, run the celeriac slabs lengthwise to create ribbons.
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Place celeriac ribbons in a large bowl and toss with a squeeze of fresh lemon juice to prevent browning. Set aside until ready to use.
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In a medium saucepan, heat the olive oil and chili flakes on low heat. When the oil is hot, add the garlic and saute gently for 1-2 minutes. Add the onion and cook until translucent, 5 minutes or so.
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While the onions are cooking, pit the olives (if needed) by lining several up on a cutting board and smashing them with the flat side of a knife blade. The pits can now be easily removed. Roughly chop them once or twice.
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Add the remaining ingredients to the oil, stir well, and cover to simmer for as long as you have (minimum 10 minutes). If the sauce becomes too thick, add a little water until the desired consistency is reached.
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Place desired servings of celeriac pasta in each bowl. Serve with the sauce on top, and garnish with a few extra olives and capers, some chopped parsley, and a drizzle with olive oil. Enjoy!