Spaghetti alla Puttanesca

Ingredients

  • 1 cup (250 mL) onion, diced
  • 2 cloves garlic, finely diced
  • 1 cup (250 mL) black olives, pitted, halved
  • 1⁄4 cup (60 mL) capers, rinsed
  • 1⁄4 cup (60 mL) anchovies, diced [optional]
  • 1⁄4 cup (60 mL) olive oil
  • 1 tbsp chili flakes
  • 1 cup (250 mL) fresh basil
  • Salt and pepper

Pair allergy-friendly sauce and one of the better brands of gluten-free noodles. The taste? Fantastico!

Makes: 6 servings
Free of: gluten and all top allergens, except optional fish
Photography by Chris Gonzaga

Instructions

  1. Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and sauté 5-8 minutes, until onions are translucent.
  2. Add all remaining ingredients. Cook until just warmed through and fragrant.
  3. Toss sauce with cooked spaghetti and serve

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