Sardine Puttanesca (with spaghetti squash)

bursting with healthy fats!

bursting with healthy fats!

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.

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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).

who needs pasta, eh?!

who needs pasta, eh?!

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
  1. Slice the squash horizontally and scoop out the pulp and seeds.
  2. Season then place, flesh side down, on a baking tray. Bake at 420 for 30-35 minutes then gently fork out the squash ribbons.
  3. 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.
  4. Slice the olives in half and add to the pan. Stir in the parsley and sardines, break them up with the spoon.
  5. Let heat through then serve over the squash noodles.

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3 thoughts on “Sardine Puttanesca (with spaghetti squash)

  1. Pingback: Sardine Puttanesca (with spaghetti squash) | Things My Belly Likes » webindex24.ch - News aus dem Web

  2. Pingback: Garlic Squash Noodles | Things My Belly Likes

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