Spaghetti & Basil Puttanesca

Add olives, capers, oregano and basil to a quickly prepared tomato sauce and you’ve made yourself the classic Puttanesca sauce. Serve it over our brown rice spaghetti and you’ll never know you are eating gluten free.

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Recipe Name
Spaghetti & Basil Puttanesca
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  • 12 oz. jovial brown rice spaghetti
  • 18 oz. jovial diced tomatoes
  • 1 small onion, minced
  • 4 tbsp. jovial extra virgin olive oil
  • 2 tbsp. capers, chopped
  • ½ cup olives
  • 1 tsp. dried oregano
  • ¼ cup parsley, minced
  • 1 cup basil, chopped
  • red pepper flakes to taste


  1. Prepare tomato sauce by sautéing 2 tbsp. olive oil, onion and tomatoes with salt to taste for 20 minutes. Turn off heat.
  2. In a small mixing bowl, whisk 2 tbsp. of olive oil, capers, olives, oregano, parsley & basil together, then add to sauce but do not cook.
  3. Cook pasta according to package directions.
  4. Serve pasta with puttanesca sauce and, if you like, crushed red pepper.