Gluten-free, Vegan Pasta Puttanesca

I created my own gluten-free, vegan puttanesca recipe tonight and it turned out absolutely delicious!

With just a little work and a lot of love, you too can enjoy this delicious pasta dish!

You can check out the recipe it’s based on here – Emeril’s Recipe

Ingredients:

6 cloves garlic, chopped or minced

1 28oz. can diced tomatoes, cut in half or separated by hand so that the chunks aren’t too large

3 Tbsp. tomato paste (the store I stopped at didn’t have organic, so I got all-natural, which isn’t the same, but at least there are no added sugars)

2 Tbsp. drained capers

1 4.25 oz. jar of kalamata olives, drained and with olives cut in half

zest from 1/2 lemon

juice for 1/2 lemon

1/2 C olive oil

1/2 sweet onion, diced

1 small shallot, diced

1 tsp. red chili pepper paste

salt to taste

1 8oz package gluten free multigrain spaghetti with quinoa (or use regular wheat pasta if you like)

4 dried basil leaves, crushed

6-8 fresh basil leaves, chopped

Directions:

Cook pasta according to package directions.

In the meanwhile, prepare fresh ingredients.

In a large saucepan, heat olive oil over medium heat, adding about 1-2 Tbsp. of water.  Add onions and salt and cook for about 6 minutes.  Add chopped garlic.  Cook for about 4 minutes.  Add the tomatoes and the remaining ingredients. Add more salt to taste if necessary. Lower heat to low. Cook for about 30-40 minutes, or until tomatoes are reduced.  Serve over cooked, drained, rinsed pasta.  Enjoy!

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