Kitchen Wisdom Gluten Free Puttanesca Sauce (or whore’s sauce in Neapolitan) is fast, hot and quick! It is just perfect for a speedy after work meal! I often add a lot of extra parsley than noted in this recipe, to increase vegetable. Also, for a protein packed meal, toss a can of Italian tuna in oil (drained) with the pasta, then add the sauce. Don’t forget that many brines contain vinegars wtih a gluten source grain, if vinegar is present, be sure to always purchase gluten free capers and olives. Enjoy!
Yields 3-4 servings
1 28 ounce can of Crushed Tomatoes
4 finely chopped crushed Garlic cloves
2 tablespoons gluten free Capers (drained)
½ cup (about 16) gluten free Kalamata olives (pitted and halved or quartered lengthwise)
1 tin (about 11) Anchovies, finely chopped
½ cup of Parsley
2 teaspoons Extra Virgin Olive Oil
Crushed Red Pepper to taste
Salt to taste
Freshly milled Black Pepper
12 ounces Gluten Free Pasta (like Heartland)
Put up pot of water to boil for pasta.
Sauté garlic & crushed red pepper in olive oil in a sauté pan. I like it hot – do you like it hot? Add the crushed red pepper to the oil at the start infuses the oil with the chili and the heat.
Once the garlic wilts and the oil is distinctly tinged red (or not if you don’t like too much heat), then add the can of crushed tomatoes, once it comes to a rolling simmer and reduce heat.
Allow the sauce to simmer 10-15 minutes. Add 1/3 cup parsley, capers & olives. Cook another couple of minutes.
Because this dish has fish, it isn’t customary to serve with grated cheese, but some folks enjoy it with grated cheese, do what pleases your palate. Serve with the remaining fresh parsley atop the fresh servings, with freshly milled black pepper.
“Pasta Puttanesca” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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