Gluten Free Penne Puttanesca Food

GLUTEN FREE PENNE PUTTANESCA

Steps:

• Bring water and salt in a large pot on the stovetop to a boil. Add penne and cook for 8-9 minutes or until al dente.
• While the water is coming to a boil, heat a large skillet over medium high heat on the stovetop.
• Add the olive oil and anchovy and allow the anchovy to dissolve in the hot oil. Add the garlic and cook for 1 -2 more minutes. Crush the whole tomatoes with your hands and add to the skillet. Reserve the tomato juice. Season the sauce with red and black peppers to taste. Bring the sauce to a simmer until the pasta is ready.
• With a slotted spoon, transfer the cooked pasta from the boiling water to the skillet. Toss the pasta with the sauce to coat. Add some extra reserved tomato juice if needed. Add the olives and toss.
• Serve hot or room temperature. Fresh grated parmesan cheese may be served on the side.

PENNE ALLA PUTTANESCA

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

BARILLA® GLUTEN FREE PENNE WITH PUTTANESCA SAUCE | BARILLA

Steps:

• Bring a large pot of water to a boil
• Meanwhile sauté garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color
• Add the tomatoes, olives and capers, bring to a simmer
• Season the sauce with salt
• Cook pasta according to package directions
• Drain pasta and toss with the sauce in a large mixing bowl
• Stir in parsley and romano cheese (optional) before serving

VEGAN PENNE PUTTANESCA

Steps:

• Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
• Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
• Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
• Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
• While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
• Drain and toss with some olive oil.
• When the sauce is done, pour it into the pot with the penne and toss.
• Spoon onto large plates and top with a few capers.

PENNE PUTTANESCA

Steps:

• In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
• Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
• Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
• Stir gently to combine all ingredients and serve.

PENNE ALLA PUTTANESCA

Steps:

• Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
• Add the parsley and season well.
• Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
• Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
• Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
• Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
• Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
• This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
• Serve immediately.

GLUTEN FREE PENNE WITH PUTTANESCA SAUCE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt.
• Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
• Stir in parsley before serving.