Follow the package instructions: Cooking times vary for gluten-free pasta.
Brown Rice Spaghetti alla Puttanesca
This flavorful tomato-based sauce with just a touch of oil coats the sticky noodles well, and the capers, olives and anchovies stand up to the taste of the brown rice pasta.
1 lb brown rice spaghetti
two 14-oz cans plum tomatoes
4 anchovies, chopped
3 cloves garlic, minced
8-10 pitted Niçoise olives
1 teaspoon capers
1 large pinch red chili flakes
freshly ground pepper
parmesan to taste
1. Bring a large pot of water to a rolling boil and salt generously. Drop in the spaghetti and stir throughout to keep from sticking.
2. Meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chili flakes. Cook until soft and fragrant, about a minute, then add the anchovies and stir until they start to melt. Add the capers and olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a low simmer. Cook for about 20 minutes.
3. When pasta is al dente, reserve 1/2 cup of pasta water and drain. Add the water to the puttanesca along with the spaghetti. Garnish with parmesan and parsley.
From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.