Elevate Your Gluten-Free Pasta Experience with Our New Puttanesca Sauce

Cook up this classic sauce in one pan, then toss with our Gluten Free Pasta for a simple midweek meal

Gluten Free

Ingredients

60ml / ¼ cup olive oil

2 teaspoons crushed garlic

Pinch of chilli flakes

8 anchovy fillets

60ml / ¼ cup milk

400g tin Italian whole tomatoes

100g / ⅔ cup kalamata or black olives, sliced

1 tablespoon capers

¼ teaspoon dried oregano

1 tablespoon parsley, finely chopped

Method

Cover drained anchovy fillets with milk and set aside for 30 minutes before starting the sauce.

In a small saucepan heat oil and gently fry the garlic and chilli.

Remove the anchovies from the milk and add to the pan, mashing them into the oil. Discard the milk.

Lift each tomato from the tin and squeeze gently over a bowl to remove the seeds and some juice that will be discarded. Add the tomatoes to the pan and break up a bit before adding the remaining juice from the tin.

Add olives, capers and oregano, stir well then simmer 20 minutes, stirring a couple of times.

Pour hot sauce over cooked pasta and sprinkle with chopped parsley.

The sauce will keep in a covered container in the fridge for a week.

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