This simple gluten-free pasta is a quick and easy meal with the best savory flavor! All you need is ONE PAN, pantry staples and 30 minutes! Plus, since the pasta is cooked with the sauce, it is super flavorful!
Simple, Savory and Delicious!
New! I’ve added a cooking video to this page so you can see how easy it is to make this Gluten-Free One Pan Spaghetti Puttanesca!
Update September 2020:
This is one of our go to dishes all year round, but it is particularly delicious with Summer tomatoes and we are enjoying all the late Summer tomatoes (including some finally from our garden!) right now.
Hope you love this dish as much we do!
Update April 2020: This is one of our go to meals because it is simple, requires one pan, uses minimal ingredients and is delish!
Oh, and did I mention that it comes together in less than 30 minutes?!
And during this pandemic, we are cooking more than ever and need all the easy and yummy dishes! Especially dishes that only require one pan!
Hope you love it as much as we do!
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)
Recipe adapted from Cooking Light…. by the time we’re done with all our changes, I’m not sure it’s actually a puttanesca anymore lol but we love it!
Best part… it’s 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 — in fact, lately we have been using only 1!), 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 the kalamata 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!
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.
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: Healthy Gluten-Free Family
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian/ Vegan optional
¼ cup extra-virgin olive oil
6 cloves of garlic, minced
1-3 anchovy fillets (first time using anchovies? start with 1 and you'll still get the flavor OR skip if you don't eat fish -- I personally use only 1 when making it and let my husband add extra to his bowl!)
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)
2-3 cups cherry tomatoes or grape tomatoes, halved (about 1½ pints, more or less to taste -- lately I have been using only 1 pint)
3 - 4 tablespoons gluten-free plain tomato paste
¼ cup fresh basil, chopped or more to taste
¼ cup fresh parsley, chopped or more to taste
18 pitted kalamata olives, chopped (or more to taste)
2 tablespoons capers (optional- my family love so I usually omit)
Salt to taste (I don't add any, finding that the broth and olives give enough flavor)
Heat a large, deep sauté pan over medium heat.
Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring to break up anchovies.
Add broth and ½ cup water. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 7 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.
Add tomatoes and tomato paste and stir to combine. Cook an additional 3 to 7 minutes or until pasta is done to taste and tomatoes warmed. Pro tip: If tomatoes are not particularly ripe, add them in after cooking the pasta only 5 minutes so they have longer to cook up and get tender and juicy -- you could even cover the pan for a few minutes while it cooks up.
Remove pan from heat, add remaining ingredients, toss to combine and serve.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...