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
- Yield:serves 2
- Active time: 15 minutes
- Total time:30 minutes
- 8 to 10 ounces red bliss potatoes, sliced 1/4-inch thick
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 2 cloves garlic, smashed
- 2 tablespoons capers
- 1/2 teaspoon dried herbs, such as rosemary, oregano or thyme
- 1 (14.5 ounce) can crushed tomatoes
- 1/3 cup kalamata olives, pitted, halved
- 4 zucchini, shaved with a vegetable peeler, center cores with seeds discarded
Preheat oven to 450°F. Toss potato slices with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread in single layer on baking sheet and roast until crispy, 15 to 20 minutes.
Meanwhile, bring a pot of salted water to boil. Heat remaining olive oil in skillet until over medium heat until shimmering, then add garlic and cook, stirring, until light brown, 1 to 2 minutes. Add capers and cook 1 minute. Add dried herbs and tomatoes, sprinkle lightly with salt and pepper and simmer over medium-high heat until reduced and thickened, about 7 minutes. Stir in olives and cook 1 minute longer.
Blanch zucchini strips in boiling water until just tender, 1 minute, then drain. To serve immediately, toss with potatoes and sauce. To make ahead, run under cold water, drain and refrigerate with potatoes, letting sauce cool and then storing separately. Toss sauce, potatoes and zucchini together before packing to go, then reheat in microwavable container for 1 minute 30 seconds to 2 minutes.