Last week Giulia, gluten free chef and friend, offered me a tin of Gerardo Di Nola sliced peeled tomatoes. For those of you who are crazy like myself about Italian pasta, you might know who Gerardo Di Nola is.
He makes some of the best artisanal pasta ever and he is from Campania, the region of Naples where I come from. Unfortunately his pasta is only with gluten but his tomatoes are naturally gluten free, so I was eager to find the perfect recipe for them. Well, I told myself, puttanesca!
Take a large pan, add 5 tablespoons of extra virgin olive oil with one clove of garlic and put it over low heat. Add the anchovies, stir slowly and gently.
Once the garlic turns golden blond and the anchovies are melted in the extra virgin olive oil, add the sliced peeled tomatoes, the capers and a pinch of salt.
Turn the heat on medium and cook the sauce for about 10 minutes.
You can see that the sauce is ready when all the water of the tomatoes has fully evaporated. Turn the heat off and put the pan with the sauce aside.
In the meantime, let’s cook the pasta. I choose gluten free spaghetti for this recipe as I think that they go beautifully with the puttanesca sauce.
Put a large pot with water over medium heat. Once the water starts to boil, add the spaghetti, then a pinch of salt.
As a personal advice, don’t to trust the minutes written on the package to cook your pasta, it is very rare that they correspond to how you like the pasta (al dente or not). I suggest to do it as I do, start tasting it after the first 3/4 minutes… it helps 😉
Once the spaghetti are ready, drain all the water and put them in the pan with the puttanesca sauce over medium eat.
Stir in for a couple of minutes.
Turn off the heat, add some chili (if fresh, it’s better) and the oregano as much as it pleases you.
Serve the spaghetti with the black olives and add 1 tablespoon of extra virgin olive oil per dish.
Recipe for 2 :
– 200 gr of gluten free spaghetti
– 240 gr of sliced peeled tomatoes
– 4 anchovies
– 15 capers
– 10 black olives
– 1 clove of garlic
– 7 tablespoons of extra virgin olive oil