Gluten-free Monday: Putanesca with Potatoes

So, perhaps you are familiar with the pasta dish, Putanesca. It is a spicy, tomato-based chunky sauce, typically either vegetarian, or with chicken, then poured over noodles. The sauce gets its spicy punch from onion, olives, ground peppercorn, and various green peppers, including jalapenos.

Recently, I decided to make putanesca, but did not have pasta handy. I decided to substitute diced potato. The result was a satisfying dish, with the potato well integrated into the sauce.

Ingredients

2 Tablespoons olive oil

1 medium onion

2 cloves garlic, peeled and minced

4 medium plum tomatoes, cut into large cubes

½ a green pepper in thin slices

½ a jalapeno, diced

2 oz of olives, sliced

1 medium potato, large cubes

¼ pound baked chicken, large cubes (optional)

Fresh ground pepper to taste (at least one teaspoon)

 

Heat olive oil to medium. Slice and dice onion and sauté in olive oil. Add garlic when the onion is well-wilted and starts to look clear. After the garlic starts to brown, add tomato cubes, then green and jalapeno peppers. Stir, allowing the tomato to break up. Add potato cubes and allow the mixture to simmer. After about five minutes add olive slices and any excess water from the olive jar. If the mixture is starting to look dry, add a few Tablespoons of water. Stir, cover and allow to heat for ten more minutes. Next, add the pre-cooked chicken and stir. Simmer for five more minutes, then add ground pepper, to taste.

Makes 2 main meal portions.

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About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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