Gluten Free Penne Puttanesca

Quinoa Penne Puttenesca is a delicious Italian pasta and it is incidental that this version is gluten-free and healthy!  Quinoa Penne Pasta by Tresomega is made with  a unique blend of organic quinoa, amaranth and rice flours resulting a high-protein and high-fiber alternate to wheat and corn-based pasta.  Pairing Tresomega Quinoa Penne Pasta with a robust Puttanesca sauce is fabulous!

Pasta alla Puttanesca literally translate from Italian as “pasta in the style of a whore” and has an interesting origin. It is said to be invented in Naples in mid-20th century by prostitutes who wanted a quick and easy meal in-between customers. It is also said that the wonderful aroma of  Puttanesca sauce was known to draw new customers in as well.

Puttanesca Sauce has a fragrant and salty flavor profile.  It is a fast saute of olive oil, tomatoes, anchovies, garlic, capers and black olives served over hot pasta. It can be eaten hot or room temperature.  It goes without saying, that Puttanesca Sauce is also great on traditional wheat flour pasta.

For this recipe, I made the anchovy optional. It is a personal preference. If you have not cooked with anchovy before, you may not know that an anchovy fillet dissolves in heated olive oil. The results is a savory, salty flavor component.  It works well in this recipe so give it a try if you are game.

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Gluten Free Penne Puttanesca

Quinoa Penne Puttenesca is a delicious Italian pasta and it is incidental that this version is gluten-free and healthy!  Quinoa Penne Pasta by Tresomega is made with  a unique blend of organic quinoa, amaranth and rice flours resulting a high-protein and high-fiber alternate to wheat and corn-based pasta. 

Prep Time 9 minutes

Cook Time 9 minutes

Total Time 18 minutes

Servings 2 servings

Ingredients

• 1 8 ounce box Tresomage Quinoa Penne Pasta
• 1 teaspoon Kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic minced
• Pinch red pepper flakes to taste
• 1 teaspoon black pepper
• 2 anchovy fillets optional
• 1 24 ounce can peeled, whole, Roma or San Marzano tomatoes, juice reserved
• 1  - 2 tablespoons capers drained
• ½ cup black kalamata olives pitted

Instructions

1. Bring water and salt in a large pot on the stovetop to a boil. Add penne and cook for 8-9 minutes or until al dente.
2. While the water is coming to a boil, heat a large skillet over medium high heat on the stovetop.
3. Add the olive oil and anchovy and allow the anchovy to dissolve in the hot oil. Add the garlic and cook for 1 -2 more minutes.  Crush the whole tomatoes with your hands and add to the skillet.  Reserve the tomato juice.  Season the sauce with red and black peppers to taste. Bring the sauce to a simmer until the pasta is ready.
4. With a slotted spoon, transfer the cooked pasta from the boiling water to the skillet.  Toss the pasta with the sauce to coat. Add some extra reserved tomato juice if needed. Add the olives and toss.
5. Serve hot or room temperature. Fresh grated parmesan cheese may be served on the side.

Tresomega provided the Quinoa Penne Pasta for this post.  You can purchase Tresomega pasta at Amazon,  Sam’s Club,  and Walmart. Learn more about Tresomega products on Facebook, Twitter and their website.  I only work with brands that I truly love and recommend. Thank you for supporting the brands that support HomemadeItalianCooking.com