1 pound gluten-free brown rice spaghetti
Kosher or fine sea salt
2 tablespoons olive oil
8 garlic cloves, thinly sliced
6 canned anchovies, drained
2 tablespoons capers, drained
½ cup kalamata olives, drained and chopped
2 teaspoons dried oregano
½-1 teaspoon crushed red pepper flakes
1 (28-ounce) can low sodium diced tomatoes, undrained
2 (6-ounce) cans white tuna packed in water, drained
3 cups organic baby arugula
2 tablespoon nutritional yeast or grated Parmesan cheese
½ cup fresh basil leaves, roughly chopped
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions.
While the spaghetti cooks, makes the sauce. Heat a large skillet over medium-high heat. Add the olive oil and garlic, and cook for 30 seconds, stirring. Add the anchovies and cook, smashing them with the back of spoon until dissolved. Add the capers, olives, oregano, red pepper flakes, and tomatoes. Stir to combine. Add the tuna and cook until the liquid has reduced by half, about 10 minutes.
Reserve ½ cup of the starchy pasta water and drain the pasta. Add the pasta to the pan, toss with the sauce until coated. Add the pasta water and cook for another minute. Add the arugula and nutritional yeast and cook for another minute or two or until the arugula is wilted, stir in the basil and serve.
healthier lifestyle. Rib eye steaks and scalloped potatoes have been replaced by tons of fresh veggies, quinoa, and lean, clean, organic protein. M&M’s have been replaced with fresh blueberries. We are getting healthier, happier, and no one feels deprived.
While we are eating a more protein based diet these days, I know that if we are going to stay the course we need a few nights of carbs – it is just a fact of life in our house, we love our carbs! Sensible carbs, of course. Instead of our beloved fettuccini with alfredo sauce I treated us to a wiser choice of pasta –
whole grain gluten-free brown rice spaghetti with a tuna puttanesca sauce.
The sauce is simplicity itself. Made from pantry staples such as canned tomatoes, anchovies, and capers, it is often my choice when returning home from a trip and the fridge is bare. I up the protein factor by tossing in a couple cans of tuna packed in water and work some greens into the mix with a good portion of organic arugula. This dish is packed with flavor and is a relatively clean meal that feels like a cheat, meaning we can still have our indulgences but they are smarter indulgences!