Gluten Free Pasta Puttanesca

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IngredientsGluten Free Pasta Puttanesca

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, smashed and chopped
  • ½ teaspoon crushed red pepper flakes (or to taste)
  • 1 tablespoon capers, drained
  • 1 cup pitted Kalamata olives; drained and halved (reserve brine)
  • 1 tablespoon brine
  • 1 (28 ounce) can diced or crushed tomatoes
  • ½ cup torn fresh basil leaves
  • Salt and pepper
  • 1 box gluten free pasta


  1. Heat olive oil, garlic and red pepper flakes in a large sauté pan over medium heat.  Sauté until garlic is softened, but not browned.
  2. Add capers and olives, sauté for 2 to 3 minutes.
  3. Add brine and tomatoes.  Bring to boil, reduce heat and simmer for 10 to 15 minutes
  4. Cook the gluten free pasta according to package directions.
  5. Season the sauce to taste with salt and pepper and add the fresh basil.  Toss with the cooked gluten free pasta and serve

Makes 4 servings

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