Puttanesca pasta & red wine

A fast simple incredibly savoury way to get support for your heart, immune system, liver, brain and cleansing and repairing activity

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Puttanesca pasta & red wine recipe

Serves:

4

Preparation:

10 Mins

Cooking:

10 Mins

High FODMAP:

Yes

Allergens:

Sulphur dioxide, Milk, Lactose, Fish, Gluten

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What are the health benefits of Puttanesca pasta & red wine?

A fast simple incredibly savoury way to get support for your heart, immune system, liver, brain and cleansing and repairing activity. Puttanesca is used by Italians almost the way we use shit, as an all-purpose profanity, so pasta alla puttanesca might have originated with someone saying, essentially, “I just threw a bunch of shit from the cupboard into a pan.”

Ingredients

Method

Ingredients

6 anchovy fillets

4 tsp capers

4 cloves garlic

Tbsp extra virgin olive oil

2 handfuls of chopped black olives

Fresh grated parmesan

10g chopped parsley

2 red chillies

150g red onions chopped

Large glass of red wine

1 tin tomatoes

400g dried wholemeal spaghetti

More about these ingredients

Method

1) Put the spaghetti into boiling water for 8 - 10 minutes depending on how you like it cooked.

2) Saute the chopped garlic and onion in the olive oil until translucent.

3) Add in the tinned tomatoes and chopped chillies and simmer for a few minutes.

4) Add in the capers, olives and chopped anchovy fillets and remove from the heat.

5) Mix the sauce with the spaghetti and serve sprinkled with Parmesan and chopped parsley.

6) Pour a large glass of red wine and enjoy.