Puttanesca may have a scandalous backstory — legend has it that Italian “ladies of the night” whipped up this punchy, flavorful sauce to lure in hungry suitors — but this Braised Celery Puttanesca proves that great taste has no shame. Whether you’re cooking for family, friends, or just yourself, this twist on the classic is bound to impress.

No Pasta? No Problem

Traditionally, puttanesca sauce gets paired with pasta, but here, it’s all about the humble celery. When braised, celery transforms into a tender, slightly sweet, and hearty base that soaks up all the rich, salty goodness of the sauce. It’s a revelation for anyone who’s only ever thought of celery as a crunchy garnish or a diet food — trust us, celery has some serious star power.

Anchovies: Don’t Fear the Fish

If the word “anchovy” sends you running, hear us out. These tiny fish melt right into the coconut oil, lending a subtle umami depth and gentle saltiness without a fishy punch. Plus, they come packed with heart-healthy omega-3s — a nutritional bonus in this Mediterranean-inspired dish.

Big Flavors, Simple Prep

This one-pan recipe keeps things simple while delivering bold, briny, spicy flavors. With pantry staples like garlic, capers, and canned tomatoes, you can bring this saucy masterpiece together in about half an hour. Whether you like it mildly spiced or with a fiery kick, a sprinkle of extra red pepper flakes can take it in whatever direction you want.

Servings

Ingredients

¼ cup raw coconut oil
6 anchovy fillets
1 tsp red pepper flakes plus more if desired
3 garlic cloves crushed
1 tbsp tomato paste
2 16-oz. cans chopped tomatoes
1 tbsp minced fresh parsley
1 tbsp capers drained and rinsed
½ tsp freshly ground black pepper
2 lbs celery stalks, tops and bottoms trimmed cut into 1-inch pieces

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Instructions

In a large sauté pan, melt the coconut oil over medium heat. Add the anchovies and red pepper flakes, stirring occasionally, until the anchovies melt into the oil – about 2 minutes.
Toss in the garlic and sauté for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes. Stir well and cook for another minute.
Add the parsley, capers, and black pepper, mixing everything together.
Add the celery to the pan, stirring to coat it thoroughly in the sauce. Lower the heat to medium-low and braise for 20 minutes until the celery is tender and infused with all the saucy goodness.
Serve hot – and if you like an extra kick, sprinkle on a bit more red pepper flakes.

Ready to give celery a whole new reputation?

Let me know how you like it – and don’t forget the extra red pepper if you like to live on the spicy side!