Chicken Puttanesca with low-carb, gluten free pasta

Spaghetti alla puttanesca is a tangy and a little salty Italian pasta sauce made ​​from ingredients typical of the Southern Italian cuisine: tomatoes, olive oil, olives, capers, garlic and anchovies. This sauce is a perfect match with the gluten free and low carb pasta. The pasta recipe requires a bit of work, but if you love spaghetti as much as me, I’m sure you wont regret the effort.Chicken Puttanesca with almond pasta


4 organic eggs from grain and linseed fed hens
8 tablespoons almond flour
2 tablespoons coconut flour
4 tablespoons husk fiber
1 tablespoon locust been gum
1 teaspoon salt

Mix everything in a blender until the dough is formed.

Place the dough between two sheets of plastic wrap. Take a rolling pin and start rolling it out. To prevent the plastic wrap to break, lift it up and put it down. Turn the dough, and lift the plastic wrap on the other side. Continue to roll it out and lifting the plastic wrap. When it is thin enough sprinkle some almond flour on the counter and remove the plastic wrap. Sprinkle more almond flour on top. Take a large knife and start cutting ribbons of tagliatelli or spaghetti.Pasta - low carb, gluten free

You can use a pasta machine for this job, but it will require a lot more almond flour for dusting and it really makes a terrible mess out of the machine.

Take a large pot, fill it with water and bring to a boil. Add some salt to the water and boil the pasta for a minute. Drain the pasta, and rinse with water. Sprinkle a little olive oil.


4 organic chicken breast from grain fed chickens
1 tablespoon butter for frying
Salt and pepper

Warm a pan, add butter and fry the chicken breasts. Add salt and pepper. Let the breast fry until they are cooked through.

Puttanesca sauce:

4 small good quality tomatoes
2-3 dl tomato sauce natural (from glass)
8 sun-dried tomatoes
1 small onion
1 garlic clove
2-3 tablespoons chopped olives + decorations
2 tablespoons capers + decorations
2 anchovy fillets
Fresh basil and parsley
1-2 tablespoons virgin olive oil

Cut the tomatoes into chunks and put it in pot on medium-high heat. Sprinkle with salt and olive oil. Chop the onion and finely chop the garlic. Rinse, dry and chop the capers. Roughly chop the anchovy fillets, and chop the sun-dried tomatoes. Add everything to the pot. Pour in the tomato sauce and let it simmer for about five minutes. Finally add the chopped olives and the herbs.

Serve the pasta with the sauce, chicken breasts and a solid dose of freshly grated Parmesan, some chopped herbs, olives and capers on top.

Chicken Puttanesca with almond pasta

© endo(f)pain – 2014 – All rights reserved

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