Pasta Puttanesca - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 ounces, weight Bucatini Or Spaghetti
- 2 Tablespoons Olive Oil
- 1/2 whole Red Onion, Sliced
- 1-1/2 cup Grape Tomatoes, Halved
- 3/4 cups Chicken Broth Or White Wine
- 2 cloves Garlic
- 4 whole Anchovy Filets
- 1/2 cup (heaping) Assorted Pitted Olives
- 12 whole Basil Leaves
- 4 ounces, weight Good Parmesan Cheese
Instructions
- Cook pasta until al dente.
- Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.
- Using a fork, crumble the Parmesan cheese.
- Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.
- Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce.
- Tear basil leaves and sprinkle over the top. Serve right out of the skillet.
- (Note: Bucatini is extra delicious in this dish.)
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