Gluten Free Pasta Puttanesca


  • 100g black olives, stones removed
  • 30g anchovies, drained
  • 3 tbsp capers
  • 6 garlic cloves
  • 1 chilli
  • 6 tbsp olive oil
  • 500ml tomato passata
  • 4 tbsp tomato puree
  • salt and pepper
  • 1 tsp salt
  • 500g FREEE Organic Brown Rice Penne Pasta
  • 25g parmesan, grated
  • salt and pepper


Puttanesca Sauce

  1. Finely dice the olives, anchovies, capers, garlic, and chilli and mince them in a kitchen blender.
  2. Tip them into a large frying pan, add the oil and fry over medium heat for 2-3 minutes.
  3. Stir in the passata, purée, salt and pepper.
  4. Cover and simmer gently for 10 minutes.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Puttanesca

  1. Shake the colander then tip the pasta into the pan of sauce.
  2. Stir and serve, accompanied by a bowl of grated parmesan.