Food Articles

Serious Eats

Make-Ahead Zucchini and Roasted Potato Puttanesca

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
« Previous Article Next Article »

More From Food Articles

  • New Yorker Attempts to Visit Every Starbucks in the City
  • How To Make This Funky Picachu Bento
  • Simple Savory Chicken Pot Pie
  • Write a Story/Review about this topic

    Post a Comment

     

    Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE