Penne Puttanesca
Penne Puttanesca serves: 4 servings
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients:
- One 8-oz (227-g) package gluten-free penne pasta
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes (optional)
- 1/2 tsp dried oregano
- 2 cups (42 g) kale leaves, thinly sliced
- 1/4 cup (32 g) pitted Kalamata olives, chopped
- 1 Tbsp capers, drained and chopped
- One 14-oz (397-g) can whole peeled tomatoes (with their juices)
- 1 Tbsp tomato paste
- 1 Tbsp nutritional yeast
- 1/4 cup (15 g) fresh parsley, finely chopped
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.In a large pot, prepare pasta according to package directions. Strain and rinse thoroughly.
- While preparing pasta, in a large skillet, heat oil over medium-high heat. Add garlic, red pepper flakes (if using) and oregano. Cook 1 min, stirring frequently. Add kale, olives, capers, tomatoes, tomato paste and nutritional yeast. Lower heat to medium-low. Let simmer until kale has wilted and sauce has slightly thickened, breaking up tomatoes with a wooden spoon and stirring occasionally, about 9-10 min.
- Add cooked, drained pasta to the sauce. Add parsley and toss until combined. Cook over medium-low heat until pasta is heated through, about 2 min. Enjoy immediately.
Notes:
Storage tip: Penne Puttanesca will keep in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
Reheating tip: Penne Puttanesca can be reheated in a skillet with 1-2 tsp water over medium-low heat until heated through.
Other recipe notes: Any shape gluten-free pasta may be substituted.
Make it nightshade-free: Substitute 2 cups No-Mato Sauce for canned tomato. Omit tomato paste. Omit red pepper flakes.
Nutrition Information Per Serving:
354 calories, 6.4 g total fat, 0.9 g saturated fat, 1.1 g polyunsaturated fat, 3.5 g monounsaturated fat, 0 mg cholesterol, 246 mg sodium, 363 mg potassium, 66.5 g total carbohydrates, 5.5 g fiber, 3.2 g sugar, 7.6 g protein, 6% calcium, 10% iron
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