This Spaghetti Puttanesca without anchovies is a winner! It’s seriously so good. It’s easy to make, but seems like a more elaborate fancier pasta.
Dulse flakes take the place of anchovies in this one. They both taste fishy, so it’s the perfect swap! I prefer it less fishy tasting so I usually use 1 TBSP, but feel free to add another TBSP for that more authentic Puttanesca taste.
Spaghetti Puttanesca Without Anchovies
Ingredients
- 1 box spaghetti, I use GF Jovial for this
- 1 TBSP olive oil
- 3-4 large garlic cloves
- 1/2 small or medium red onion, finely diced
- 1 jar pasta/marinara sauce OR 1 28oz BPA-Free can crushed tomatoes
- 1 cup kalamata olives, roughly chopped
- 3 TBSP capers
- 1 TBSP dulse flakes, add an additional TBSP for a fishier taste
- dash of cayenne, if you want a small kick
- red chili flakes, to taste
- salt and pepper, to taste
- optional, large handful chopped Italian parsley
Method
Cook the pasta al dente. Once done, if using GF pasta, rinse the pasta in cold water so it does not stick together. Leave in the large colander until the sauce is ready.
Heat up olive oil in a large wide pan. Sauté the garlic and onion for a few minutes. Add in the sauce or crushed tomatoes, kalamata olives, capers, dulse flakes, cayenne, and red chili flakes if adding. Give it a good stir and cover for 10-12 minutes over medium heat. Once done add in the pasta and coat well. Stir in the optional Italian parsley. Add salt and pepper to taste. ENJOY the deliciousness!
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.