Spaghetti Puttanesca

This simple gluten-free pasta is a quick and easy crowd-pleasing meal. One pan, pantry staples and ready in less than 30 minutes. Plus, since the pasta is cooked with the sauce, it is super flavorful!

gluten free spaghetti puttanesca #glutenfree #glutenfreerecipes www.heatlhygffamily.com
Spaghetti Puttanesca

Simple, Savory and Delicious!

This Spaghetti Puttanesca makes regular appearances in our house and for good reason!

This super simple Italian dish is fresh tasting (especially when tomatoes are ripe and in season), savory, and so delicious.

And best part, it’s quick and easy to make, taking less than 30 minutes and requiring only one pan. That means only one pan to cleanup.

And it’s made with pantry staples (we eat a lot of Italian food and always have these in the house!): Olive oil, garlic, anchovies (don’t freak out! You can skip if you really want to!), dried oregano, crushed red pepper, vegetable broth, gluten-free spaghetti, cherry tomatoes, tomato paste, fresh basil, fresh parsley, kalamata olives and capers (I leave out because my family doesn’t love)

gluten free spaghetti puttanesca #glutenfree #glutenfreerecipes www.heatlhygffamily.com

Recipe adapted from Cooking Light, it super easy to make.

And it comes together really quickly! Takes about 15 minutes once you have everything prepped and ready to go (about 10 minutes).

In one large pan, you saute lots of garlic, anchovies (again, don’t be freaked out … they get mashed up and lend a subtle flavor… you can always use less or skip), oregano and crushed pepper (again, adjust to taste depending on how spicy you like things) in olive oil.

Then add in the vegetable broth and bring to a boil.

Add in the spaghetti and cook about 7-8 minutes or until almost “done”. By cooking the spaghetti directly in the sauce, it absorbs so much flavor.

Then you add in the fresh tomatoes and tomato paste. The sauce will start getting creamy as the tomato paste mixes in and the tomatoes cook.

Finally you mix in thekalamata olives, capers (I skip this for my family and directly to my bowl) and fresh basil and parsley.  That’s it!

And it all comes together in one pan!

gluten free spaghetti puttanesca #glutenfree #glutenfreerecipes www.heatlhygffamily.com

Basic ingredients, one pan, and a yummy dinner in no time!

Hope you enjoy it as much as we do!

And since one of the most asked questions is “what is our favorite brand of pasta?”, I’m linking to the blog post about Our Favorite Pasta Brands.  Let me know what your  favorite brands are!

Scroll down to see the recipe and leave a comment if you try.

Recipe

Spaghetti Puttanesca
 
Prep time
Cook time
Total time
 
This simple gluten-free pasta is a quick and easy crowd pleasing meal-- One pan, pantry staples and ready in less than 30 minutes! It's fresh tasting, savory and delicious.
Author:
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian/ Vegan optional
Serves: 3-4
Ingredients
  • ¼ cup extra-virgin olive oil
  • 6 cloves of garlic, minced
  • 1-4 anchovy fillets (first time using anchovies? start with 1 or 2 and you'll still get the flavor OR skip if you don't eat fish)
  • 1½ teaspoons dried oregano
  • ½ teaspoon crushed red pepper (use ¾ teaspoon if you want really spicy!)
  • 4 cups gluten-free vegetable broth or chicken broth
  • up to 1 cup water
  • 12 oz gluten-free spaghetti (up to 16 oz if feeding 4)
  • 3-4 cups multicolored cherry, halved (about 1½ pints, more or less to taste)
  • 3 - 4 tablespoons gluten-free plain tomato paste (we have used up to an entire 6oz can of tomato paste and it's equally delicious, just a little creamier)
  • ¼ cup fresh basil, chopped or more to taste
  • ¼ cup fresh parsley, chopped or more to taste
  • 24 pitted kalamata olives, chopped
  • 2 tablespoons capers (optional -- I love the flavor, my family doesn't so I'lll add to my bowl only)
  • Salt to taste
Instructions
  1. Heat a large, deep sauté pan over medium heat.
  2. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring to break up anchovies.
  3. Add broth. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 7-8 minutes, stirring frequently, especially at first to keep spaghetti from sticking together. If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water ¼ cup at a time and stir in.
  4. Add tomatoes and tomato paste and stir to combine. Cook an additional 2 to 3 minutes or until pasta is done to taste and tomatoes warmed. Pro tip: If tomatoes are not particularly ripe, cover the pan for a few minutes while it cooks up.
  5. Remove pan from heat, add remaining ingredients, toss to combine and serve.

2 thoughts on “Spaghetti Puttanesca

  1. I love this dish, it is easy to make and so delicious in equal measure! Sometimes I just use a fresh vine tomato instead of cherry tomatoes. Also, one time I had no tomato puree so I used a tin of chopped tomatoes and just a little less stock. And if I have some wine I chuck it in when the herbs and garlic are sautéeing. Thanks so much for the recipe healthygffamily, it’s become a weekly favourite!

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