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Pasta Puttanesca
by Cynthia Thornton
serves: 4
  A really easy yet delightful dish for anyone...use regular pasta if you don't want to go gluten free.
From "a cook's bible gluten-free,wheat-free& dairy-free recipes"
Ingredients:
  2 1/4 lbs   vine-ripened tomatoes
  3 TBSP   olive oil
  4 cloves   garlic
  20   anchovies in oil, drained and chopped (optional)
  4 TBSP   capers in brine, rinsed
  2   fresh red chilies, seeded and finely chopped
  2 handfuls   chopped parsley
  14 ounces   gf penne, or other gf pasta shape
    sea salt
    freshly ground black pepper
Directions:
  Cut a cross in the skin of each tomato and place in a large heatproof bowl. Pour boiling water to cover and leave to stand 2 to 3 minutes. Take the tomatoes out of the water and peel off and discard the skins. Chop each tomato into 8 pieces.
Heat 2 tablespoons of the oil in a heavy-bottom saucepan. Add the garlic, and anchovies if using, and cook over low heat 1 minute. Add the tomatoes, bring to a boil, then turn the heat down and simmer 15 to 20 minutes until the sauce has reduced and thickened.
Stir the capers and chilies into the tomato sauce and cook over low heat 4 to 5 minutes. Stir the chopped parsley through the sauce, season lightly with salt and pepper, and cook one minute.
Meanwhile, bring a large saucepan of water to a boil. Add the remaining oil, then the pasta. Cook over medium heat 8 to 10 minutes, or according to the package directions, stirring frequently so that the pasta does not stick together. Drain and rinse well with boiling water, then drain again.
Serve with sauce.