Gluten Free Penne Puttanesca Recipes

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GLUTEN FREE PENNE PUTTANESCA



Gluten Free Penne Puttanesca image

Quinoa Penne Puttenesca is a delicious Italian pasta and it is incidental that this version is gluten-free and healthy! Quinoa Penne Pasta by Tresomega is made with a unique blend of organic quinoa, amaranth and rice flours resulting a high-protein and high-fiber alternate to wheat and corn-based pasta.

Provided by Cara Kretz

Time 18m

Number Of Ingredients 10

1 8 ounce box Tresomage Quinoa Penne Pasta
1 teaspoon Kosher salt
1 tablespoon olive oil
2 cloves garlic (minced)
Pinch red pepper flakes (to taste)
1 teaspoon black pepper
2 anchovy fillets (optional)
1 24 ounce can peeled, whole, Roma or San Marzano tomatoes, juice reserved
1 - 2 tablespoons capers (drained)
½ cup black kalamata olives (pitted)

Steps:

  • Bring water and salt in a large pot on the stovetop to a boil. Add penne and cook for 8-9 minutes or until al dente.
  • While the water is coming to a boil, heat a large skillet over medium high heat on the stovetop.
  • Add the olive oil and anchovy and allow the anchovy to dissolve in the hot oil. Add the garlic and cook for 1 -2 more minutes. Crush the whole tomatoes with your hands and add to the skillet. Reserve the tomato juice. Season the sauce with red and black peppers to taste. Bring the sauce to a simmer until the pasta is ready.
  • With a slotted spoon, transfer the cooked pasta from the boiling water to the skillet. Toss the pasta with the sauce to coat. Add some extra reserved tomato juice if needed. Add the olives and toss.
  • Serve hot or room temperature. Fresh grated parmesan cheese may be served on the side.

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