Fish in Spicy Puttanesca Sauce
Puttanesca is a super flavorful Italian sauce and one of my favorites. It can be served over pasta by itself, or with fish, chicken or vegetarian protein cooked with it.
*Low in fat because there is very little oil used in the recipe.
*Sauce is Vegan if you leave out the anchovies.
*Vegetarian/Vegan if you use tofu, tempeh or other vegan protein.
Remember to please shop organic whenever possible and check to make sure your fish choice is from a sustainable fishing source!
4 fish filets or 4 servings of vegetarian protein
2 tablespoons olive oil
1 tablespoon of garlic, sliced thin
4 cups chopped seeded Roma tomatoes
4 chopped anchovy filets - optional
1/4 cup Kalamata olives, pitted and halved
3 tablespoons capers drained
1 teaspoon crushed red pepper flakes
1 teaspoon fresh oregano
2 tablespoon Italian flat leaf parsley, chopped
Salt to taste
¼ cup red wine
Fresh chopped parsley for garnish
I like to use spinach linguini noodles with this recipe but you can prepare any pasta of your choice.
Heat the oil in a large saucepan over medium heat. Sauté the garlic until translucent. Add the tomatoes, anchovies, olives, capers, red pepper flakes, red wine, oregano and parsley. Bring to a soft simmer and cook for ten minutes stirring occasionally.
In a separate pan place about two cups of the puttanesca sauce. Gently place your fish fillet (or veggie protein fillets) into the sauce. Cook over medium heat until the fish is flakey and cooked all the way through. Turn the fillets one while cooking and stir the sauce occasionally to prevent burning.
Plate fish and sauce over cooked pasta. Serve immediately.
PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country.