Fusilli alla Puttanesca

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
  • PREP TIME 10
  • COOK TIME 15
  • Serves 4


  1. 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.
  2. 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.
  3. 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.