Anti Inflammatory Gluten Free Puttanesca Sauce
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 anchovy fillets, packed in oil, drained
Ingredient noteUse an anti-inflammatory vegetable oil like olive oil or avocado oil.
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes
- ½ cup pitted kalamata olives, roughly chopped
- 3 tbsp capers, drained
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the anchovy fillets and cook, pressing them with a wooden spoon, until they dissolve into the oil, about 2 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely so the garlic does not burn.
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