Pasta Puttanesca


img
1 Tbsp olive oil
img
2 tsp anchovy paste
img
4 clove garlic
minced
img
28 oz San Marzano tomatoes
broken up with fingers
img
½ cup Kalamata olives
pitted and halved
img
3 Tbsp capers
img
1 tsp red pepper flakes
img
3 cups vegetable broth
img
salt
to taste
img
pepper
to taste

img
0.5 lb spaghetti
img
0.5 lb Gluten Free spaghetti
img
basil leaves
img
parmesan cheese
regular and GFCF



Place all ingredients but the pasta, basil and parmesan in a skillet. 

Cook over medium heat until cooked through, stirring occasionally. 

Top with the cheese and fresh basil the last few minutes of cooking.

No comments:

Post a Comment