There’s a lot of tall tales out there about the origins of puttanesca – a classic Italian dish.
Its name translates to ‘whore’s pasta’ which is intriguing in itself.
Some say it was a quick, easy meal that ladies of the night could throw together with whatever was in the cupboards (Italian prostitutes are clearly a classy bunch – I’ve got a few tins of beans and a tired looking onion in my cupboard on the average weeknight).
Wherever it came from, those whores knew their stuff. I’ve given it a bit of a makeover here but kept the essence of the original dish (I hope). It’s packed with healthy fats courtesy of the sardines and gluten-free thanks to swopping out traditional pasta for squash.
Sardine Puttanesca (serves 3-4)
- 1 small spaghetti squash
- 1 tbsp extra virgin olive oil
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup whole, pitted green olives
- 1x125g tin sardines, drained
- 1×14.5oz can diced tomatoes
- 4 tbps chopped fresh parsley
- Slice the squash horizontally and scoop out the pulp and seeds.
- Season then place, flesh side down, on a baking tray. Bake at 420 for 30-35 minutes then gently fork out the squash ribbons.
- While the squash is roasting, pour the oil into a large saucepan and heat gently over a low flame. Add the garlic and onion. Fry for 10 minutes then add the tomatoes and season well. Let simmer gently for 10 minutes.
- Slice the olives in half and add to the pan. Stir in the parsley and sardines, break them up with the spoon.
- Let heat through then serve over the squash noodles.
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