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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.

Serves 3-5.


  • 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.







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