A fun spin on puttanesca with fussilli and some fava beans. I got a little tired of trying to use up all my tomates and thought instead to use up all of my zucchini. It actually turned oput pretty great. While anchovies may very well be the most disgusting thing I have ver tried thus far, they tast great in this sauce. I guess there’s hope for even the worst of ingredients. What’s better yet is that it’s gluten free!
Ever since A Series of Unfortunate Events the movie, pasta puttanesca has been on my must try list. I have been absolutely elated to try out this recipe. Of course this isn’t really from anywhere, i had to make it up as I went, but it still turned out pretty great.
The original puttanesca recipe calls for capers, which were about 4 bucks at my local supermarket for a tiny little bottle. So not worth it. Just trying to find the ingredients for this was an absolute nightmare. Who knew trying to find green olives, not stuffed, was so hard and expensive. I very much question my food preferences these days.
Never, ever try to taste test what anchovies are like. i almost threw up it was so nasty. I couldn’t believe I was actually putting this stuff into my sauce, but for food…anything. I got over my nerve and just did the thing. not only did it splatter absolutely all over my kitchen and make a huge mess, but it completely transformed my sauce into something absolutely wonderful!
To thicken the sauce and give it that green color, I pureed fava beans in some chicken broth. I used about 1/2 a cup of fava beans to 1 can of soup, but I think next time I will add more fava beans. I also put in a couple handfuls of zucchini to thicken it as well, along with some starch.
Oh this dish was amazing. The gluten free pasta was made from brown rice and it actually wasn’t gummy or falling apart. Thank you America’s Test Kitchen! They recommended using Jovial gluten free pasta and it is, if not better, exactly like regular pasta.
fusilli with green puttanesca sauce
- 4 anchovy fillets (brined in olive oil) smashed into a paste
- olive oil (from the anchovy can)
- 1/2 can of green olives, roughly chopped
- 1-2 tbsp. olive brining juice
- 3 cups zucchini noodles
- 1/2 cup frozen fava beans, blanched (boiled quickly then cooled)
- 1 can low sodium chicken broth
- Worcestershire sauce
- pinch red pepper flakes
- 1 lb. fusilli or any other pasta, boiled till al dente (still somewhat solid, not too mushy or soft) in salted water, boil about 8-10 minutes, constantly checking texture
- 1/2 cup sliced white mushrooms
- handful pearl onions, halved
- 1/2 cup cherry tomatoes, halved (for garnish)
- 1/2 tsp thyme, dried
- 2 tsp. starch
- in a blender puree chicken broth with fava beans, add in a couple handfuls of zucchini to thicken if its too watery or you can add in more fava beans if you prefer.
- in a sauce pan, heat it up and add in the anchovies plus a tsp of the olive oil they came in. be careful as the anchovies can splatter every where. Add in the olives and pearl onions and stir for a few moments then add in the brining juice that the olives were in.
- add in the bean puree heat until it begins to boil, then add in the mushrooms, thyme, zucchini, starch, and a dash of Worcestershire sauce. Allow to cook for about 5-10 minutes so that the zucchini softens and the sauce thickens. Or if you would like reduce heat to medium, and cook partially covered for about 10 minutes.
- add in the red pepper flakes, and pepper. Serve hot on top of cooked fusilli, and garnish with tomatoes and pepper. If it needs salt then feel free to add some in.
I didn’t need to add in any salt as I found that both the anchovies and the chicken broth had enough for the whole dish.