Penne Puttanesca (Gluten Free)
Penne Puttanesca is a salty and spicy tomato sauce, with olives, capers and anchovies stirred into gluten free penne pasta. This recipe serves two but you can always make extra sauce to freeze!
Servings: 2
Ingredients
- 300 g gluten free pasta
- 2.5 tbsp olive oil
- 1 onion finely chopped
- 3 tsp chopped garlic
- 2 x 400g tins finely chopped tomatoes
- 1/2 tsp chilli flakes
- 5 anchovy fillets chopped
- 120 g black or Kalamata olives
- 2 tbsp capers
- 1 tbsp tomato puree
- Fresh Parsley chopped to serve
Instructions
- Boil a pan of salted water and once boiling, cook the pasta as per the pack instructions. Make the sauce while the pasta is cooking.
- Add the olive oil to a large pan and place on a medium heat. Add the garlic and onion and fry for 2-3 minutes until soft.
- Add the tinned tomatoes, chilli flakes, chopped anchovy fillets, olives, capers and tomato puree and mix well. Bring to a boil then turn down to a simmer and cook until the pasta is done.
- Strain the pasta and then add to the sauce, stirring well to coat it. Serve with a sprinkling or chopped parsley and a generous helping of Parmesan cheese!
Video
Notes
For step-by-step photos and serving suggestions, check out the blog post above.
For commonly asked questions, including storage instructions and how to make this recipe dairy free, check out the FAQ section below this recipe card.
Nutrition
Serving: 1g | Calories: 594kcal | Carbohydrates: 68g | Protein: 12g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 27g | Cholesterol: 9mg | Sodium: 981mg | Fiber: 15g | Sugar: 13g
