Spaghetti alla Puttanesca

Pasta alla PuttanescaI came across this recipe on and they found it originally from Bon Appetit. I’ve altered the recipe to make it vegetarian, gluten free and more to my taste (more olives and herbs, less oil).

I served this dish Christmas Eve eve to friends and they loved it. They even liked the gluten free pasta!

1 tbsp. extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28 can Cento Chef’s Cut Tomatoes with Basil
1 cup Kalamata olives, pitted and halved
2 tablespoons drained capers
2 tsp. dried oregano
1/2 tsp. dried crushed red pepper
1 12 oz. pkg. Tinkyada Organic Brown Rice Pasta, Spaghetti Style
2 tbsp. chopped fresh Italian parsley
 1 tbsp. chopped fresh basil
Salt and fresh ground black pepper to taste
1 tbsp. grated Parmesan cheese

Heat oil in large pot over medium heat. Add garlic and saute until fragrant, about 1 minute. Add tomatoes, olives, capers, oregano and crushed red pepper. Simmer sauce over medium low heat until thickened, about 8 minutes.  Season with salt and pepper.

Meanwhile cook pasta for approximately 8 minutes and keep checking every 30 seconds until al dente (or as close as possible with a gluten free pasta!). I know the package calls for 16 to 17 minutes, but it will turn to mush. Drain pasta and add to sauce. Stir in fresh herbs and and serve garnished with cheese.

Kid Friendly Version
Yes, all three of my sons love olives! Omit the red pepper flakes (you can always pass them at the table to add some heat). I always end up cutting up the pasta to help my 2 1/2 year old twins.

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