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Make-Ahead Zucchini and Roasted Potato Puttanesca

[Photograph: Suzanne Lehrer]

Lightly blanched shaved zucchini ribbons and crispy roasted red bliss potatoes provide a sweet foil to the briny tang of puttanesca sauce. I traded pasta for vegetables to make this more lunch-friendly fresh-tasting, and dare I say, tastier. Instead of smothering the delicate zucchini, this makes just enough to sauce to enhance the vegetable flavors without weighing them down, physically or on your taste buds.

Make extra sauce and keep in the fridge or freezer for pasta or chicken. I omitted the anchovies, but adding fillets or a little bit of anchovy paste will add depth of flavor (and no it won't make it taste fishy). If you're using capers packed in brine, pour a little of the brine into the sauce as well if you like extra tartness.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef

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