Gluten free pasta puttanesca

35 min
Serves 2


300g rice linguine

4 garlic cloves

3 anchovy fillets, drained

50-60g pitted kalamata olives

30g chopped capers, drained

1 tin Italian tomatoes in brine (400ml)

5-6 tablespoon EVOO

Bunch of fresh basil

Black pepper



Heat a heavy bottom skillet on medium heat and add the olive oil and finely sliced garlic (don’t use grated or pressed garlic in this recipe). Fry on very low heat for 3-4 mins until the garlic gets a nice light golden colour.

Add finely chopped anchovy fillets and chilli flakes and fry another 1-2 min until the anchovies dissolve.

Add chopped kalamata olives, capers, tomatoes, and simmer for a few mins on medium heat.

Tear the basil into pieces and add them in, then cook for another 2-3 mins.

Meanwhile soak rice linguine in boiling water for 8-10 min, then drain and drizzle olive oil to prevent sticking.

Add the cooked linguine into the pan, give it a gentle stir, and season heavily with fresh black pepper (we shouldn’t need any salt here).

Serve warm with extra fresh basil.

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