Jon & Vinny's Puttanesca Recipe At Home - Our Take Vs. Takeout | Goop

Heat a pot over medium-low heat.

Add a splash of olive oil to the pot.

Peel the garlic and add it to the pot.

Cut the Fresno chili in half, remove the seeds, and dice it before adding to the pot.

Add the San Marzano tomatoes to the pot and crush them if whole.

Add caperberries to the pot for salinity.

Add black olives to the pot.

Cook the sauce for about 20 minutes, stirring occasionally.

Spiralize the celery root and break the noodles into smaller pieces.

Add the spiralized celery root to the sauce and cook until slightly soft but still al dente.

Add salt, pepper, and balsamic vinegar to taste.

Add fresh herbs (parsley, basil, oregano) to the sauce, reserving some for garnish.

Plate the dish and serve.

Equipment Needed

Spice Level:

Dietary