Spaghetti with Puttanesca Sauce (GF)

Spaghetti and Puttanesca Sauce (GF)

(4 servings)

Ingredients:

2 tbsp. Extra-Virgin Olive Oil, plus extra

6 regular Anchovy fillets, rinsed and minced

3 cloves Fresh Garlic, minced

¼ tsp. Red Pepper Flakes

1 can (28 oz.) Crushed Tomatoes

1 can (14.5 oz.) Diced Tomatoes

½ cup Kalamata Olives, pitted and coarse chop

3 tbsp. Fresh Parsley, chopped

2 tbsp. Capers, rinsed

To taste, salt and pepper

12 oz. pkg. Gluten-Free Spaghetti

Directions:

In a large skillet, cook oil, anchovies, garlic and pepper flakes together over medium heat.  Stirring often, cook until garlic turns golden but not brown (about 1-2 minutes).  Stir in crushed and diced tomatoes with their juice.  Bring to a simmer and cook until thickened slightly (15-20 minutes).  Off heat, stir in olives, parsley, capers and season with salt and pepper to taste.  Meanwhile, bring 4 quarts of water to a boil and add one tbsp. of salt and then the pasta.  Cook one minute short of package directions, drain reserving ½ cup of cooking water.  Put pasta back in the pot, add the sauce and toss to combine.  Add reserved water if needed for desired consistency.  Divide into 4 individual bowls and pass additional olive oil for a topping to taste.

Note:               You can use Anchovy paste in place of the fillets.  Use ¼ tsp. of paste for each Anchovy.  If you use more than a couple fillets, error on the light side with the paste.  As the more paste you use, the flavor can become overwhelming.

Ideas for Future Efforts

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