Make

Tip

Follow the package instructions: Cooking times vary for gluten-free pasta.

Brown Rice Spaghetti alla Puttanesca

goop

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.

makes 4

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

olive oil

sea salt

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.

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