Whole30 Spaghetti Puttanesca
 
Prep time
Cook time
Total time
 
Super savory spin on the Italian classic sans the pasta!
Author:
Recipe type: Dinner, Lunch, Whole30, Paleo
Cuisine: Italian
Serves: 4
Ingredients
  • Ground/Minced Beef 1 lb. (400 g)
  • Olive Oil 1 TBSP
  • Garlic Cloves, Minced 2 each
  • Whole Peeled Tomatoes 14.5 oz can (400 g)
  • Capers .25 cup (45 g)
  • Pitted Kalamata Olives, Halved 1 cup (130 g)
  • Fresh Parsley, Chopped 3 TBSP
  • Crushed Red Pepper 1 TSP
  • Salt and Pepper to Taste
  • Zucchini/Courgette, Spiralized 2 each
Instructions
  1. Heat a large skillet over medium high and crumble the ground/minced beef in it, browning it completely and then move to side plate.
  2. In the same pan add the olive oil and minced garlic, cooking for 1-2 minutes until it becomes aromatic.
  3. Then pour the tomatoes into the pan and use a wooden spoon to crush/break them apart.
  4. Add the remaining ingredients (capers, olives, parsley, and spices) and then allow to simmer for about 10 minutes.
  5. Add the beef back into the pan and cook for about 5 more minutes. A lot of the tomato liquid will evaporate.
  6. In the meantime, spiralize the zucchini/courgette and split between plates, topping with the contents of the pan.
  7. Dish up and dig in!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/11/10/whole30-spaghetti-puttanesca/