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! It's fresh tasting, savory and delicious.
Servings: 3 -4
Ingredients
- 1/4 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!
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper use 3/4 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 1 1/2 pints, more or less to taste -- lately I have been using only 1 pint)
- 3 - 4 tablespoons gluten-free plain tomato paste
- 1/4 cup fresh basil chopped or more to taste
- 1/4 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
Instructions
- 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 1/2 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 1/4 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.
- Enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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!
Thank you! So happy you love it and love how you’re modifying it based on what you have in your kitchen!
Very delicious and flavourful pasta dish, I used wholemeal regular spaghetti, as my GF daughter wasn’t at home tonight. I bought small honey tomatoes, which made the sauce quite sweet. I liked it but the kids found it too sweet. Added some chicken on the side for the boys. Healthy and delicious dinner ! will definitely be one of our favourites.
Thank you! Happy you loved it!
Hi Am I supposed to boil the spaghetti separately then add it to the pan or put the raw spaghetti noodles in? Sorry I’m just a little confused about it. Thanks it sounds delicious and I can’t wait to make it.
Add the noodles raw. They cook in the vegetable broth. Let me know if you make it 🙂
Wonderful recipe! This is going to be a family favorite.
Happy you loved it! Thank you!
Such a wonderful, easy summer recipe! The flavors were all so delicious and it being a one pot meal is a big plus. We loved it and will definitely have this a keeper in my rotation! Thank you for such a great recipe!
What a flavorful dish! We just loved this delicious, easy summer recipe! A one pot meal is definitely a big plus. I will be keeping this in my meal rotation for sure,. Thank you for such a great recipe!