My Paleo "Pasta" Puttanesca (parsnip noodles) recipe is a combination of strong flavors: anchovies, capers, garlic, Greek olives, chili flakes, peppery parsnips. | Fresh Planet Flavor

My Paleo "Pasta" Puttanesca (parsnip noodles) recipe is a combination of strong flavors: anchovies, capers, garlic, Greek olives, chili flakes, peppery parsnips. | Fresh Planet FlavorThis Paleo “Pasta” Puttanesca (the spaghetti is actually spiralized parsnips) is very similar to my recent Paleo Chicken Scallopini recipe, and I created them so close together because they share many of the same ingredients. Buy one bunch of parsley and one jar of capers, try both recipes!

My Paleo “Pasta” Puttanesca recipe is a combination of strong flavors: anchovies, capers, garlic, Greek olives, chili flakes, peppery parsnips. On the topic of the parsnips… Unlike zucchini noodles, even after they’re softened in a skillet the parsnips retain a subtle crunch. If you’ve never spiralized parsnips before, give it a shot. They mimic the look of regular ol’ noodles really well! There’s just something irreplaceably appealing about a skillet full of spaghetti and sauce. A Paleo version with a spicy, briny sauce and a great back story, however, is even better. According to the story, prostitutes used to make a hot, aromatic puttanesca dish to entice customers back in the day–it was fast, easy and cheap (um, still talking about the sauce). Another version of the tale says that it was not the favorite of ladies of the night, but simply women who wanted to keep their meal preparation brief so their evenings could be spent more enjoyably. Understandable.

Whichever version you hold as true, this Paleo “Pasta” Puttanesca is well-suited for a homemade meal: it’s fresh and flavorful, the sauce can be made largely from ingredients already in the pantry and it doesn’t take very long to cobble together. Enjoy!

Paleo Pasta Puttanesca with parsnip spaghetti (Paleo, Grain/Dairy-Free) | GrokGrub.com

Paleo "Pasta" Puttanesca

Preparation 30 mins 2017-11-18T00:30:00+00:00
Cook Time 40 mins 2017-11-18T00:40:00+00:00
Serves 4     adjust servings

This paleo "pasta" puttanesca is a grain-free recreation of an Italian classic.

Ingredients

  • 4 medium parsnips
  • 1 tbsp coconut oil
  • 1 onion
  • 3 cloves garlic
  • 4 anchovy fillets
  • 1/3 cup chopped olives
  • 1 tbsp capers
  • 1 cup diced tomatoes
  • 1 tsp red chili flakes
  • 1/4 tsp salt
  • Handful flat-leaf parsley
  • Black pepper

Instructions

  1. Melt the coconut oil over medium heat in a large skillet. Cook the spiralized parsnips over medium heat until softened, approximately 20 minutes. Transfer to a plate, set aside.
  2. Dice or finely shred the onion and garlic, add to the skillet and cook until soft and translucent, stirring occasionally to prevent scorching.
  3. Chop the capers and anchovies, stir into the onions and garlic along with the olives. Add the chopped tomatoes, chili flakes and salt, stir.
  4. Stir in the cooked parsnips, adjust with additional salt to taste.
  5. Top with fresh parsley, sprinkle with black pepper, and serve hot.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 180kcal Calories from fat 50
% Daily Value
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 3mg 1%
Sodium 502mg 21%
Carbohydrate 31g 10%
Dietary Fiber 9g 36%
Sugars 9g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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