Puttanesca is a hearty, robust, tangy pasta sauce of tomatoes with olives, capers and garlic. Olivia sent us this recipe, saying “celeriac pasta with spicy sauce… VERY cool gluten/grain-free alternative the spaghetti, but still warm and filling in the winter!” It comes from one of our favorite recipes sites: My New Roots.

1 lb celeriac
1/4 cup olive oil
2 small red onions, finely diced
5 cloves garlic, minced
1-2 tsp. crushed chili flakes (more or less according to taste)
2 cans (28oz total) crushed tomatoes
3 tbsps capers, plus more for garnish
1 cup Kalamata olives, plus more for garnish
1 tsp balsamic vinegar
lemon juice
a couple pinches of salt, to taste
flat-leaf parsley, for garnish

1. Trim off the knobby bits of the celeriac. Slice the root into half-inch slices or slabs. Using a mandoline slicer set to about 1mm, run the celeriac slabs lengthwise to create ribbons.
2. Place celeriac ribbons in a large bowl and toss with a squeeze of fresh lemon juice to prevent browning. Set aside until ready to use.
3. In a medium saucepan, heat the olive oil and chili flakes on low heat. When the oil is hot, add the garlic and saute gently for 1-2 minutes. Add the onion and cook until translucent, 5 minutes or so.
4. While the onions are cooking, pit the olives (if needed) by lining several up on a cutting board and smashing them with the flat side of a knife blade. The pits can now be easily removed. Roughly chop them once or twice.
5. Add the remaining ingredients to the oil, stir well, and cover to simmer for as long as you have (minimum 10 minutes). If the sauce becomes too thick, add a little water until the desired consistency is reached.
6. Place desired servings of celeriac pasta in each bowl. Serve with the sauce on top, and garnish with a few extra olives and capers, some chopped parsley, and a drizzle with olive oil. Enjoy!