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Fusilli alla Puttanesca

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

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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

Instructions

  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.

Find it online: https://pblife.org/recipes/fusilli-alla-puttanesca/