Puttanesca

this flavorful sauce is so easy to make and delicious over halibut, pasta, spaghetti squash, and sautéed greens

INGREDIENTS

10 campari tomatoes, diced

garlic-infused olive oil (or olive oil plus chopped garlic if not following SIBO-protocol)

red chili flakes

1/2 cup Rao’s sensitive tomato sauce (or regular marinara sauce if not following SIBO-protocol or extra tomatoes)

2 tablespoons white wine (optional)

heaping 1/4 cup kalamata olives, halved or quartered

1 heaping tablespoon capers

salt

pepper

fresh basil, torn

fresh parsley, finely chopped

serve with halibut and pasta

METHOD

In a large pan, heat up garlic-infused olive oil. Add in red chili flakes and cook for about a minute.

Then, add in chopped tomatoes and sauté for a couple of minutes or until tomatoes start to soften.

Add in tomato sauce and wine. Cook for a few more minutes and then add in basil, olives, and capers. Let the flavors mingle and then taste. Season with salt and pepper. Simmer and then serve with fish and pasta, garnish with fresh parsley!