My Gluten-Free Penne Puttanesca

I was inspired by traditional Pasta Puttanesca for this dish but didn’t have any spaghetti so here’s my gluten-free penne puttanesca. It makes for a delicious, really quick dinner.
Ingredients
- 500g uncooked gluten-free penne
- 1 onion, finely diced
- 4 cloves garlic, crushed
- 1/2 cup sliced black olives
- 500 g halved cherry tomatoes
- 1/2 cup parmesan cheese, grated
- 1 tbsp olive oil
Method
- Boil the penne as per instructions on the packet until cooked
- While the penne is cooking, add the onions and olive oil to a pan and cook gently until translucent
- Add the garlic and cook for another couple of minutes
- Once the pasta has cooked drain well and return to the saucepan, retaining a cup of the water the penne cooked in
- Add the onions, garlic, parmesan cheese and olives to the saucepan with the penne
- Toss well to mix everything together. If necessary, add some of the water to keep the mixture from becoming gluey
- Serve with some parmesan cheese sprinkled over the top
Return to Home Page
Return to Main Recipes Page