This is one of my absolute favorite pasta dishes that is packed with flavor and saltiness. It is made with less than 10 ingredients and uses tomatoes, olives, capers, and spices with a bit of a kick from red pepper flakes. It is ready in less than 30 minutes and is a hearty and nourishing meal!
What is Puttaenesca?
Puttanesca is a tomato based pasta dish that originated in Naples, Italy that typically has olives, capers, and garlic.
What you will need for ths recipe:
- Medium Pot to Cook Pasta
- Medium to Large Pan
- Spaghetti: in this recipe, I used Jovial brown rice spaghetti, which is delicious and made in Italy but you can use anything you have in your pantry
- Olive Oil: I like to use Extra Virgin Olive Oil since it’s not refined or processed and has the most amount of healthy nutrients
- Yellow Onion
- Salt
- Garlic
- Cherry Tomatoes
- Olives
- Capers
- Red Pepper Flakes
- Fresh Parsley
Tips:
- If you have a 16oz package of pasta, you can double the recipe
- I mixed my pasta in with the sauce in the pan, but if you’re pan is not large enough, drain the pasta and mix everything together in the pasta pot
How to Store:
- This recipe is best to be enjoyed the day you make this, but can be stored in the refrigerator in a sealed airtight container for up to 2 days. You can add extra olive oil to it to help soften the pasta before you warm it back up.
Other gluten free spaghetti pasta recipes to try:
Tomatoes with Zucchini Meatballs
Puttanesca Pasta
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
- 8 oz gluten free spaghetti
- 1 tbsp olive oil
- 1/2 yellow onion, diced (about ¾ cups)
- 1/4 tsp salt
- 3 garlic cloves, minced
- 1 1/2 cups cherry tomatoes, halved (about 1 pint)
- 1/2 cup olives, halved
- 2 tbsp capers
- 1/2 tsp red pepper flakes
- 1/2 cup fresh parsley, chopped finely
Instructions
- Mince the garlic, halve the tomatoes and olives, dice the onion, and chop the parsley.
- Cook pasta according to package instructions and add salt and olive oil into the pasta water.
- Heat up a medium (10’’) pan over medium heat and add olive oil, onions, and salt. Saute onions until they become browned, about 5-8 minutes. Stir occasionally.
- Add garlic to the pan and cook for another 1-2 minutes.
- Add in tomatoes, olives, capers, and red pepper flakes and cook for 8 minutes on a low heat or until pasta is ready.
- Mix pasta together with the tomato olive sauce, add the parsley, top with a splash of olive oil, some extra salt (if needed), and regular or vegan parm (optional) and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
