One Pan Spaghetti Puttanesca
This gluten-free recipe comes to us from our December Pasta Spotlight, Karen of Healthy Gluten-Free Family. Karen says this dish is perfect because it takes 25 minutes to make, uses only one pan, and is packed with flavor!
One Pan Spaghetti Puttanesca
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- ¼ cup extra-virgin olive oil
- 6 cloves of garlic minced
- 4 anchovy fillets
- 1½ tsp dried oregano
- ¾ tsp crushed red pepper
- 4 cups gluten-free chicken broth or vegetable broth if vegetarian
- 12 oz gluten-free spaghetti
- 3-4 cups multicolored cherry halved (about 1½ pints)
- 3-4 tablespoons gluten-free plain tomato paste we have used the entire 6oz can of tomato paste and it’s equally delicious, just a little creamier
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 24 pitted kalamata olives chopped
- 3 tbsp capers optional — I love the flavor, my family doesn’t so we often skip
- Salt to taste
Instructions
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Heat a large, deep sauté pan over medium heat.
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Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring to break up anchovies.
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Add broth. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 8 minutes, stirring occasionally especially at first to keep spaghetti from sticking together.
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Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done.
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Remove pan from heat, add remaining ingredients, toss to combine and serve.
