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    Brown Rice Spaghetti alla Puttanesca

    Read original issue here


    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.