Ingredients
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150 gr Mung been fettuccine5oz
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1tbsp salted baby capers
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2 Garlic Cloves
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Cherry Tomatoeshand full
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Black OlivesKalmata
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Parmesan Reggiano
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2-4 Anchovies
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Extra-Virgin Olive Oil
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Red Pepper Flakeshot
Directions
This is an updated version of the famous Puttanesca pasta only gluten-free. This fusion puttanesca pasta can easily be made as a low carb dish for the keto fans. simply replace the mung been fettuccine with zucchini zoodles.
In this dish, we replaced the traditional tomato sauce with cherry tomatoes. You can also use different colored cherry tomatoes to make this a beautiful dish. The dish is extremely easy to prepare when you like a quick dinner.
Steps
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1
Done
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cook the garlic and anchoviesheat a skillet with olive oil. When hot add the anchovies and garlic. Stir until the anchovies melt into the oil. Make sure the stove is on low fire and add the remaining of the ingredients except for the parmesan. In the meantime boil hot water and add the mung bean pasta to the boiling water for about 4 min |
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2
Done
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combine and serveWhen the mung bean pasta is ready, add it to the pan cock together and serve in a bowl dishes. Grate Parmesan on top |
