I have heard this title before, Spaghetti Puttanesca, but didn’t really know what was in it. I am a huge spaghetti fan so was anxious to give this a try. I LOVED IT!!! When I saw capers and Kalamata olives in the same recipe, I worried about the salt level but I did not add any other salt to the recipe and I thought it was just right. I looked up other recipes to see how they compared to this one and the only other option to add was anchovies. So, if you are an anchovy fan…. go for it!!! This goes together super fast and you could use the marinara sauce base (before adding capers and olives) for little ones or fussy eaters. It’s different than a traditional spaghetti and I appreciate that difference and will make it at least a couple times a month. (Not to worry, I will still have my regular marinara sauce in between because that will forever be my most favorite food!!!! ). 🙂
Spaghetti:
7 cups of water
1 TBL. salt (I did not add this salt to the water)
6 oz. gluten free pasta
- after cooking and draining the pasta, I added 1 TBL of olive oil and stirred to keep pasta more separate)
SKILLET: Stir and cook for 2 minutes
2 cloves minced garlic
1/2 c. pitted, sliced Kalamata olives. (I left my olive whole but I think sliced would give you a better chance of an olive taste in each bite)
2 TBL. capers
1 TBL olive oil
1/2 TBL oregano
1/4 tsp. red pepper flakes. (I would add 1/2 tsp. next time. I like a little more kick!)
ADD:
15 oz. can of diced tomatoes
Wash basil… roll leaves and slice into ribbons… set aside
ADD Pasta to sauce, drizzle with 1/2 TBL olive oil . Stir in the basil and season with 1/8 tsp @ salt and pepper. Toss to combine. Plate and serve with fresh Parm cheese or Dairy free cheese of choice. (I did not add cheese to mine and enjoyed every bite. I also only added the pepper on top, no salt) I actually plated mine differently than the recipe said. I didn’t premix my pasta and sauce before serving.
