Potatoes Puttanesca

5 from 6 votes

My Potatoes Puttanesca is a twist on the classic Italian pasta. My version is served over potatoes, and is vegan, vegetarian, & gluten-free.

Prep Time10

Cook Time30

Total Time40

2 pounds Russet potatoes, peeled and diced to ½ inch pieces (any white or yellow potato will work)
½ tsp sea salt
⅛ tsp pepper
2 Tbsp olive oil

Preheat the oven to 375 degrees. Add the potatoes, salt, pepper, and olive oil to a baking sheet. Now toss everything together until the potatoes are coated in the oil and seasonings.
Roast the potatoes for 15 minutes.
Take the potatoes out of the oven, flip each potato piece so that a different side of each potato is face down on the baking sheet, and roast for another 15 minutes. Potatoes are done, set aside.
While the potatoes roast, make your puttanesca sauce.

In a large skillet, heat the garlic in 2 Tbsp olive oil for 30 seconds over medium heat.
Now add the tomato halves and ½ tsp sea salt.
Cook the tomatoes over medium heat for eight minutes, tossing occasionally with your spatula. The tomatoes will soften, release their juices, and break down a bit.

Now add in the olives, remaining ¼ tsp sea salt, tomato paste, brown sugar, capers, and the remaining 2 Tbsp olive oil.
Cook for 5 minutes over medium heat.
Turn off the heat, and add the basil chiffonade. Mix it into the olive and tomato mixture with your spatula.

Your potatoes and puttanesca sauce should each finish cooking at just about the same time.
Once both are done, simply add the roasted potatoes and drained chickpeas to the pan with the puttanesca sauce. Mix it all together until each potato and chickpea is coated in the puttanesca sauce.

Serve my Potatoes Puttanesca on top of a bed of arugula, and garnish each plate with additional basil chiffonade and Parmesan, if desired.

This dish is gluten-free.

This dish is vegetarian.

This dish is vegan if you don't serve it with Parmesan.