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.
These aren’t the most authentic (we skipped the pâté and didn’t pickle our veggies, for starters) but they are seriously good. Buy the cheapest “French-style” baguette you can find—the fancy ones won’t give you the right texture.