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Pasta Who? This Braised Celery Puttanesca Steals the Spotlight

Puttanesca may have a scandalous backstory — legend has it that Italian "ladies of the night" whipped up this punchy, flavorful sauce to lure in hungry suitors — but this Braised Celery Puttanesca pro...

Pasta Who? This Braised Celery Puttanesca Steals the Spotlight
Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

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

Instructions

  1. 1
    In a large sauté pan, melt the coconut oil over medium heat. Add the anchovies and red pepper flakes, stirring occasionally, until the anchovies melt into the oil - about 2 minutes.
  2. 2
    Toss in the garlic and sauté for another minute until fragrant.
  3. 3
    Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes. Stir well and cook for another minute.
  4. 4
    Add the parsley, capers, and black pepper, mixing everything together.
  5. 5
    Add the celery to the pan, stirring to coat it thoroughly in the sauce. Lower the heat to medium-low and braise for 20 minutes until the celery is tender and infused with all the saucy goodness.
  6. 6
    Serve hot - and if you like an extra kick, sprinkle on a bit more 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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