Seed Oil Free Gluten Free Spaghetti Puttanesca
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 4 oil-packed anchovy fillets
- 4 garlic cloves, 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
Bring a large pot of generously salted water to a boil. Add the gluten free spaghetti and cook according to the package directions until just al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the spaghetti through a colander.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the anchovy fillets and cook, stirring, for about 1–2 minutes until they dissolve completely into the oil.
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