This puttanesca is great with spaghetti or at room temperature on a toast as a bruschetta; either way you serve it, give it an extra drizzle of good olive oil and top with some shaved parmesan.
recipe 
yields
Serves 4
4 cups diced kohlrabi
⅓ cup high-quality olive oil, divided, plus more for serving
2 anchovy filets
¼ cup thinly sliced garlic cloves
4 cups diced ripe tomatoes
1 cup dry white wine
½ cup Italian or Greek olives, sliced
⅓ cup capers, rinsed
2 teaspoons crushed red pepper flakes
½ teaspoon salt
½ cup chopped flat-leaf parsley
Shaved parmesan for serving
ingredients
steps
- Preheat oven to 375 degrees. On a baking sheet, toss kohlrabi with half of the olive oil and toss to coat. Roast in oven for 15 minutes or until just soft and lightly golden brown.
- Meanwhile, in a medium saucepan set over medium heat, combine remaining olive oil, anchovies, and garlic and cook until fish starts to break down and garlic is golden and fragrant, about 4 to 5 minutes.
- Add tomatoes and stir. Once tomatoes start to break down, stir in wine and simmer for 5 minutes. Add olives, capers, pepper flakes, and salt and simmer for 5 more minutes.
- Turn heat off and carefully stir in roasted kohlrabi and parsley. Serve topped with more olive oil and shaved parmesan.
Date Published: 04.28.25
