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Puttanesca Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch & Dinner
Servings 2

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!
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