Gluten-Free Spaghetti with Puttanesca Sauce

Name: Gluten-Free Spaghetti with Puttanesca Sauce
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra for serving; 6 , anchovy fillets, rinsed and minced; 3 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1 , (28-ounce) can crushed tomatoes; 1 (14.5-ounce), can diced tomatoes; 1/2 cup, pitted kalamata olive, chopped coarse; 3 tablespoons, minced fresh parsley; 2 tablespoons, capers, rinsed; , Salt and pepper; 12 ounces, gluten-free spaghetti

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

A spicy profile and minimal prep make this Neapolitan classic a quick pasta dinner that’s beyond the everyday. And the strong flavors in this tomato sauce work well with the nutty notes in gluten-free pasta.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES4

TIME45 minutes

Gluten-Free Spaghetti with Puttanesca Sauce

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

With a number of bold ingredients—garlic, anchovies, olives, and capers—the key to making a great Puttanesca is finding balance; a little too much of one ingredient will completely overpower the others. We found that blooming the garlic, an...

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