Chickpea Pasta Puttanesca
A boldly flavored Italian pasta using chickpea pasta for a naturally gluten-free base, tossed with a savory puttanesca sauce of olives, capers, anchovies, and crushed tomatoes. Ready in under 30 minutes.
Ingredients
- 8 oz chickpea pasta (penne or spaghetti)
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 4 anchovy fillets in oil
- 1/2 tsp crushed red pepper flakes
- 1 can canned crushed tomatoes
- 1/2 cup kalamata olives, pitted, halved
- 2 tbsp capers, drained
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 tsp black pepper, freshly ground
- 1 tsp salt
Instructions
-
1
Bring a large pot of salted water to a boil. Cook 8 oz chickpea pasta (penne or spaghetti) according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
-
2
While pasta cooks, heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat. Add 4 anchovy fillets in oil and cook, stirring, until they dissolve into the oil, about 2 minutes.
-
3
Add 6 thinly sliced garlic cloves and 1/2 tsp crushed red pepper flakes to the skillet. Cook 1-2 minutes until the garlic turns golden.
-
4
Pour in 1 can canned crushed tomatoes and stir in 1/2 cup pitted, halved kalamata olives and 2 tbsp capers, drained. Simmer the sauce for 10 minutes until slightly thickened.
-
5
Add the drained pasta to the sauce. Toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick. Season with 1/2 tsp freshly ground black pepper (hold salt until tasting, as anchovies, olives, and capers are already salty).
-
6
Serve immediately, garnished with 1/4 cup roughly chopped fresh flat-leaf parsley.