Spaghetti Alla Puttanesca.
Quinoa Spaghetti With Kalamata Olives, Artichokes, Garlic, Basil & Tomatoes.
Spaghetti alla puttanesca (which translates to whore’s spaghetti) is a southern Italian dish that is typically made with garlic, capers, tomatoes, olives and anchovies. This is gluten-free version that I made using quinoa spaghetti, omitting the anchovies and capers, and adding in artichokes and basil. This is a great summertime pasta filled with light and bright flavors.
- 8 oz quinoa spaghetti
- 1 cup Kalamata olives
- 1 cup artichoke hearts, canned
- 1/2 cup tomato sauce
- 2 cups fresh tomato, diced (about 2 large tomatoes or 5-6 small tomatoes)
- 1 large handful of fresh basil
- 1 tbsp olive oil
- 1 tbsp chopped garlic (or 1 clove)
- garlic salt
- black pepper
Put the artichokes, olives, basil and garlic into the food processor and pulse 3 times to do a rough chop.
Boil the pasta as directed on the package. Drain all excess water and the pasta back into the pot.
Stir in 1 tbsp olive oil and then add in the tomato sauce, the chopped ingredients and a dash of garlic salt/black pepper. Stir well to combine the ingredients and then toss in the fresh tomatoes.