One Skillet Gluten-Free Pasta Puttanesca

one skillet pasta puttanesca 1

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5 from 3 reviews

no boiling or draining required


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, (thinly sliced)
  • 1 tablespoon minced anchovies ((about 68 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)


  1. In a large, high sided skillet over medium heat, heat the oil until shimmering.
  2. 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.
  3. Add the tomatoes, breaking them up with a spatula (if using whole peeled tomatoes). Add the water and spaghetti. Bring to a strong simmer.
  4. 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.
  5. 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.