April 9, 2013
[Photograph: Suzanne Lehrer]
Lightly blanched shaved zucchini ribbons and crispy roasted red bliss potatoes provide a sweet foil to the briny tang of puttanesca sauce. I traded pasta for vegetables to make this more lunch-friendly fresh-tasting, and dare I say, tastier. Instead of smothering the delicate zucchini, this makes just enough to sauce to enhance the vegetable flavors without weighing them down, physically or on your taste buds.
Make extra sauce and keep in the fridge or freezer for pasta or chicken. I omitted the anchovies, but adding fillets or a little bit of anchovy pas
Read entire article on Serious Eats