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.

Summary
recipe image
Recipe Name
Spaghetti & Basil Puttanesca
Published On

Ingredients

  • 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

Instructions

  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.