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Foodie 411

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Easy Vegetarian Puttanesca

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Fire-roasted tomatoes, garlic, hot pepper flakes, jalapenos, a spoon of basil pesto, and tart little caper buds create a sexy, spicy pasta sauce.

Ingredients

1/2 package
gluten-free spaghetti
4-6 cloves
garlic, chopped
1 14-oz. can
organic fire-roasted diced tomatoes with juice
1 tablespoon
jarred jalapenos, chopped
1 tablespoon
capers, rinsed
1 tablespoon
basil pesto
1 generous splash
balsamic vinegar
2 shakes
hot red pepper flakes
extra virgin olive oil
sea salt

Instructions

Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions, just until al dente. Do not over-cook your pasta or you’ll ruin the dish.
Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat.
Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto, and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.
Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.
Serve in warm shallow bowls with torn off pieces of gluten-free bread to soak up any sauce left in the bottom of the bowl.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com