I created my own gluten-free, vegan puttanesca recipe tonight (based on Emeril Lagasse’s recipe found here: http://www.foodnetwork.com/recipes/emeril-lagasse/puttanesca-sauce-recipe.html), and it turned out absolutely delicious! I will definitely be making this again soon! (I made Mike his with regular pasta 😉 and he loved it too!)
*try to use organic when possible*
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
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!