Name: Fusilli alla Puttanesca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 ounces fusilli, gluten-free; 1/2 cup onion, minced; 2 tsp garlic, fresh, minced; 3 cups vegetable broth, low-sodium; 1 3/4 cup tomatoes, diced, salt-free; 1 3/4 cup artichoke hearts, rinsed, chopped; 1/3 cup black olives, sliced; 2 tbsp capers; 1 tsp basil, dry; 1/2 tsp thyme, dry; 1/2 tsp red pepper flakes; Black pepper, freshly ground, to taste

Fusilli alla Puttanesca

A taste of Italy prepared with veggies, herbs, and pantry staples.

Author: Dr. Rosane Oliveira
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x

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Ingredients

8 ounces fusilli, gluten-free

Puttanesca Sauce

1/2 cup onion, minced
2 tsp garlic, fresh, minced
3 cups vegetable broth, low-sodium
1 3/4 cup tomatoes, diced, salt-free
1 3/4 cup artichoke hearts, rinsed, chopped
1/3 cup black olives, sliced
2 tbsp capers
1 tsp basil, dry
1/2 tsp thyme, dry
1/2 tsp red pepper flakes
Black pepper, freshly ground, to taste

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Instructions

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.
Prepare Puttanesca Sauce.
Add pasta to the sauce and stir. Serve with basil, thyme, and black pepper.

Puttanesca Sauce

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.

Fusilli alla Puttanesca