Gluten-Free Organic Pasta Puttanesca

Creator: I Am Zuri

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Serving: 6-8



5-7 large organic heirloom tomatoes, finely chopped

1 cup organic capers, rinsed

2 cups organic kalamata olives, rinsed, whole

1 cup  organic parsley, finely chopped

1 cup  organic basil, finely chopped

1 bulb organic garlic, finely chopped

1 can anchovies, finely chopped (optional)

2 tablespoon organic italian seasoning

1 tablespoon pink himilayan cooking salt

Add organic crushed red pepper to add heat

1 large bag of gluten free pasta


Sauce Instructions: As with many sauces, we start with the base! Grab your heirloom tomatoes and your knife and chop away. I like to use a serrated knife on the tomatoes. Each piece should be no bigger than your thumb! Dump your tomato pile into your large pot and place over medium high heat.  Add the rest of the ingredients after you have prepped them, bring mixture to boil, reduce heat, add spices and let simmer for 30 min. I prefer to let the sauce cool and then reheat when ready to serve. This technique allows the flavors to really settle into the sauce.

Pasta Instructions: I like to add a touch of oil and salt when I prepare the pasta, but follow your directions on your preferred gluten-free pasta. My favorite gluten-free pasta is: Bionaturae Organic Gluten Free Pasta, Fusilli.


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  • Caroline Sumners

    Mmmm…. capers & olives. Never though to add that to a pasta before. Looks good! Thanks for the recipe.

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