Enjoy a taste of Italy with our recipe for Fusilli alla Puttanesca. Our warm and comforting puttanesca sauce will fill your kitchen with aromas of tomato, garlic, onions, olives and variety of herbs and spices. A quick toss with gluten-free fusilli and you will be enjoying a first class pasta dinner right in your own home.
3 cups vegetable broth, no salt added
2 cloves garlic, minced
1 (14-ounce) can diced tomatoes, no salt added
1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
1 (8-ounce) bag gluten-free fusilli
1/2 large white or yellow onion, minced
2 ounces black olives, sliced
2 tablespoons capers
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
Bring a pot of water to boil and add pasta. Cook for 2 minutes. Turn off heat and let pasta cook in water for another 12-15 minutes. Drain pasta and set aside.
Heat pan on medium-high heat. Add onions and garlic, stirring until golden brown. Add half of the broth to pan to loosen onion and garlic and then add remaining ingredients.
Bring ingredients to a boil then reduce heat to medium. Cover the pan and let simmer for 8-10 minutes. Add pasta and stir. Serve with basil, thyme, and black pepper.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.