You will be transported to the heart of the Italian city Naples with this delicious and filling pasta dish. Some say “puttanesca” originates from an Italian word meaning a lady of the night. As the story goes, it was a meal that was quick enough for the ladies to throw together between appointments or that the aroma emanating from their kitchens would entice new clients. Be that as it may, it has now become a beautiful family dish that is simple to make yet derives a hearty appreciation from its diners.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- ½ cup pine nuts
- 3 garlic cloves, crushed
- 1 onion
- 5 anchovies, chopped
- 8 roma tomatoes, chopped
- 4 tbsp tomato paste
- ¼ cup olives, chopped
- 3 tbsp capers
- ¼ cup chopped mixed fresh herbs (rosemary, thyme, oregano)
- Sea salt
- 4 cups gluten-free pasta, cooked
Method
- Heat olive oil in frying pan. Sauté pine nuts, garlic and onion over medium heat until browned, about 4–5 mins.
- Add anchovies, tomato and tomato paste and cook over medium heat for 10 mins, stirring often. Stir in olives, capers, herbs and sea salt to taste and simmer for 5 mins.
- Serve sauce over cooked gluten-free pasta.
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