Spaghetti Alla Puttanesca
Gluten-Free, Italian
Ingredients
6 oz gluten free spaghetti, (170g)
2 tbsp olive oil, (30ml)
4 garlic cloves, thinly sliced
12 pitted olives, black Gaeta, green or Kalamata
2 tbsp capers, (28g)
1 can of whole tomatoes, (14oz/400g)
½ tsp red chilli flakes, optional
2 tsp liquid aminos, optional
2 tsp dried parsley, or a handful of fresh
Salt and pepper, optional
Directions
Cook the spaghetti according to package directions.
Place a pan on low heat and add olive oil and sliced garlic. Allow the garlic to slowly infuse the oil. High heat will burn the garlic quickly.
Once the garlic starts to brown, add olives, capers and red chilli flakes. Continue to infuse the oil with these flavours on low heat for about 3 minutes.
Add the whole tomatoes to a bowl and crush with a fork or your hands to your desired texture. Add to the pan with the liquid aminos. Give it a stir and increase the heat to medium. Simmer for 5 minutes.
Add fresh or dried parsley and black pepper to taste (optional). Most of the ingredients are salty so there might be no need for added salt. But taste the sauce and add some if it better suits your taste.
Add cooked and drained gluten free spaghetti. Gently toss in the sauce to coat completely.
Remove from heat and serve immediately. You can garnish with extra parsley and olive oil for more flavour.
Notes
Use more or less garlic to your liking.
Liquid aminos adds some umami flavour to the sauce but you could also add some extra olives and capers.
Try these other vegan pasta recipes: Coconut Cream Pasta, Vegan One Pot Pasta, Easy Mushroom Alfredo.