Gluten Free Penne With Puttanesca Sauce Recipes

GLUTEN FREE PENNE PUTTANESCA

Steps:

• Bring water and salt in a large pot on the stovetop to a boil. Add penne and cook for 8-9 minutes or until al dente.
• While the water is coming to a boil, heat a large skillet over medium high heat on the stovetop.
• Add the olive oil and anchovy and allow the anchovy to dissolve in the hot oil. Add the garlic and cook for 1 -2 more minutes. Crush the whole tomatoes with your hands and add to the skillet. Reserve the tomato juice. Season the sauce with red and black peppers to taste. Bring the sauce to a simmer until the pasta is ready.
• With a slotted spoon, transfer the cooked pasta from the boiling water to the skillet. Toss the pasta with the sauce to coat. Add some extra reserved tomato juice if needed. Add the olives and toss.
• Serve hot or room temperature. Fresh grated parmesan cheese may be served on the side.

BARILLA® GLUTEN FREE PENNE WITH PUTTANESCA SAUCE | BARILLA

Steps:

• Bring a large pot of water to a boil
• Meanwhile sauté garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color
• Add the tomatoes, olives and capers, bring to a simmer
• Season the sauce with salt
• Cook pasta according to package directions
• Drain pasta and toss with the sauce in a large mixing bowl
• Stir in parsley and romano cheese (optional) before serving

GLUTEN FREE PENNE WITH PUTTANESCA SAUCE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt.
• Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
• Stir in parsley before serving.