Potato Puttanesca

This tasty potato puttanesca brings warmth, comfort, and flavor. It’s an easy meal to make and enjoy any day of the week and is also great as leftovers reheated or even enjoyed cold the next day. This recipe is wonderful with the olives, or for a fat-free version that’s still delicious, you can omit the olives.

Potatoes are one of the most powerful anti-viral foods. High in lysine, they also contain tyrosine, a chemical needed to produce thyroid hormones.

Onions are also a big deal for fighting viruses, as is garlic.

Tomatoes contain their own variety of vitamin C that supports the immune system to keep it strong against viruses.

Potato Puttanesca

Ingredients:

• 2 lbs potatoes, roughly chopped
• 1 small onion, any color, diced
• 3 garlic cloves, finely chopped or crushed
• 1 tsp red pepper flakes, more to taste
• 6 Botija olives, chopped (optional)
• 2 cups tomato passata/puree
• ¼ cup water
• 2 tsp dried Italian herbs
• ¼ cup fresh parsley or basil leaves, chopped

Directions:

Place the potatoes in a steaming basket over boiling water. Cover and steam for 15 to 20 minutes or until tender. You should be able to easily pierce them with a fork.

While the potatoes are steaming, add the onions, garlic, red pepper flakes, and Botija olives (if using) to a large ceramic non-stick skillet or saucepan over medium-high heat.

Sauté for 3 to 5 minutes or until the onions become translucent. Add a bit of water if needed to prevent sticking. Add the tomato passata/puree, water, and herbs to the pan. Bring to a boil, cover and simmer for 10 to 15 minutes, or until the potatoes are done.

Add the potatoes to the pot together with the chopped herbs and simmer for an additional 5 minutes, until the sauce is thick. Serve immediately with fresh parsley or basil on top. Enjoy!

Serves 4-6

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Categories: New Recipes, Lunch & Dinner, Fat Free, Grain Free, Nut & Seed Free, Potato Recipes, Main Dishes

This item posted: 13-Dec-2024