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Braised Celery Puttanesca

Puttanesca sauce is famously punchy — packed with garlic, anchovies, tomatoes, and capers — and usually served with pasta. But in this fun twist, we swap the noodles for braised celery, which soaks up...

Braised Celery Puttanesca
Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

  • ¼ cup raw coconut oil
  • 6 anchovy fillets
  • 1 tsp crushed red pepper flakes ((plus more if desired))
  • 3 garlic cloves ((peeled and crushed))
  • 1 tbsp tomato paste
  • 2 16-ounce cans chopped tomatoes
  • 1 tbsp fresh parsley ((minced))
  • 1 tbsp capers ((drained and rinsed))
  • ½ tsp freshly ground black pepper
  • 2 lbs fresh celery stalks ((tops and bottoms trimmed, cut into 1-inch pieces))

Instructions

  1. 1
    In a large sauté pan over medium heat, melt the coconut oil. Add the anchovies and red pepper flakes and cook, stirring occasionally, until the anchovies dissolve into the oil, about 2 minutes.
  2. 2
    Add the garlic and sauté for another minute.
  3. 3
    Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes and cook another minute. Stir in the parsley, capers, and black pepper.
  4. 4
    Add the celery pieces, stirring well to coat them in the sauce. Reduce heat to medium-low and braise for about 20 minutes, or until the celery is very tender.
  5. 5
    Serve hot — and feel free to turn up the heat with an extra pinch of red pepper flakes!
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

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