Gluten Free Puttanesca Sauce
Bold, briny, and deeply savory, this puttanesca is the kind of sauce that makes a weeknight dinner feel like something special. Anchovies melt completely into the olive oil in the first step, creating a rich, umami-packed base that you taste everywhere without ever biting into a fish — a classic trick that makes skeptics into believers. Garlic, red pepper flakes, kalamata olives, and capers pile on layer after layer of flavor, and the whole thing simmers down into a thick, glossy sauce in about 15 minutes. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or scrutinize labels — this is just how the dish is made. The only thing to watch is what you serve it over; the recipe calls it out directly, so grab your favorite gluten free pasta and you're good to go. A scatter of fresh flat-leaf parsley at the end brightens the whole bowl and makes it look like you put in far more effort than you did. Serves four, and honestly, you'll want to make a double batch.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 anchovy fillets, packed in oil, drained
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes
- ½ cup pitted kalamata olives, roughly chopped
- 3 tbsp capers, drained
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the anchovy fillets and cook, pressing them with a wooden spoon, until they dissolve into the oil, about 2 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely so the garlic does not burn.
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