Description
Low FODMAP pasta puttanesca! An Italian classic. Pasta with anchovy and capers
Ingredients
Scale
- 160 g gluten-free spaghetti
- 1 tbsp olive oil or low FODMAP garlic-infused olive oil
- 200 g peeled tomatoes (canned)
- 100 g cherry tomatoes*
- 80 g canned anchovies
- 60 g black olives, pitted
- 1 tbsp capers
- Fresh basil or parsley
- Pepper and salt
- Grated (parmesan) cheese
Instructions
- Cook the spaghetti according to the instructions on the package.
- Heat 1 tbsp of olive oil in a pan. You can also make your own low FODMAP garlic-infused oil by adding a clove of garlic to the oil when it is hot. Fry the garlic for 1-2 minutes and remove it from the oil. Use the oil in the recipe.
- Cut the olives in half or in slices. Add them together with the anchovies and the capers to the oil. Fry this for two minutes.
- Cut the cherry tomatoes in half and chop the peeled tomatoes smaller too. Add to the pan. Heat until the sauce starts to simmer.
- Drain the spaghetti and save a bit of the cooking water. Stir the spaghetti into the sauce. Add a bit of the cooking water if necessary and leave the pasta sauce to simmer for a few more minutes.
- Chop the basil or parsley and add to the sauce. Officially parsley is used in this recipe, but I chose basil because I like it better. Taste and season with salt and pepper (you won’t need a lot of salt because of the salty ingredients in the pasta).
- Divide the pasta over two plates. Serve with grated (parmesan) cheese to taste.
Notes
*Tomatoes have been retested in 2022 and are now limited low FODMAP. If you are still in the elimination phase or know that you react to fructose. I advise against combining canned tomatoes and cherry tomatoes in one recipe. I would leave the cherry tomatoes out. If you know you tolerate fructose, you can use both.
- Prep Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: Italian
