I know, there is a decent selection of gluten-free pastas everywhere but most of them are made with grains or legumes, which I try to avoid because a) they give me digestion problems and b) most of them don’t taste good. When I make pasta for my family, I usually make myself something else or I mix the pasta sauce with some vegetable that I cook or roast, like I did with the puttanesca sauce. I treated the roasted sweet potatoes as if they were gnocchis. The acidity of the tomatoes, capers and olives subtle the sweetness of the sweet potatoes.
It should work with potatoes as well.
Roasted sweet potatoes with puttanesca sauce
The starchy sweet potatoes replace the pasta. The combination of the acidic tomatoes and the overly sweet potatoes is very satisfying.
- 3 garlic cloves - minced
- 2 tablespoons olive oil + extra for drizzling
- ¼ cup kalamata olives
- 2 tablespoons capers
- 1 can - 28oz. 794g diced or crushed tomatoes
Roasted sweet potatoes
- 4 medium sweet potatoes - 1 per person
- Avocado or olive oil
- 2 -3 sprigs oregano
- Smoked paprika
- Warm the olive oil oil in a large saucepan over medium-low heat. Stir in the garlic and lower the heat to low. Fry for 2 minutes, then add the canned tomatoes and bring into a boil. Stir in the olives and capers. Lower the heat and simmer, with the lid on, for 40 minutes, stirring occasionally.
- Preheat the oven to 400°F/200°C. Line a baking tray with baking paper.
- Rinse the sweet potatoes carefully and dry. Slice them not too thin and not too thick, about 1/2 inch. Place them on a baking tray in one layer and brush with oil. Sprinkle salt, smoked paprika and oregano and bake for 15 minutes or until the potatoes are golden brown.
- To serve: put 5-10 sweet potatoes in deep plates, ladle puttanesca sauce over, drizzle a little bit of olive oil and sprinkle crushed chili.