no boiling or draining required
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, (thinly sliced)
- 1 tablespoon minced anchovies ((about 6–8 fillets))
- 1/2 teaspoon red pepper flakes, (plus more for serving, if desired)
- 2 teaspoons salt
- 28 ounces canned peeled tomatoes ((OR diced tomatoes))
- 3 cups water
- 12 ounces gluten-free rice spaghetti, (broken in half)
- 1/2 cup chopped Kalamata olives
- 1/4 cup capers, (rinsed if salted, drained if brined)
- small handful parsley, (minced, plus more for serving, if desired)
- small handful basil, (minced, plus more for serving, if desired)
- grated Parmesan for serving, ( if desired)
- In a large, high sided skillet over medium heat, heat the oil until shimmering.
- Stir in the garlic, anchovies, red pepper flakes and salt. Cook for 1-2 minutes, or until the garlic is golden brown and the mixture is fragrant.
- Add the tomatoes, breaking them up with a spatula (if using whole peeled tomatoes). Add the water and spaghetti. Bring to a strong simmer.
- Cook, stirring often so that the pasta doesn’t stick to the bottom of the pan, until the liquid has reduced to a sauce and the pasta is cooked al dente, about 12-14 minutes. When it’s almost done, stir in the olives and capers. Turn off the heat and stir in the herbs.
- Serve immediately. If desired, serve with additional herbs for sprinkling, grated parmesan and red pepper flakes for guests to add to their bowls.
All gluten-free pastas vary, and your cook time might be different than mine. Also, the pasta might cook before the water has been adequately absorbed / reduced. It might take a big of tweaking on your part. I recommend using a pasta that is 100% white or brown rice. I used Trader Joe’s brown rice spaghetti.