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I remember the first time I had Puttanesca sauce. I was traveling in Italy, lost in the winding streets of Naples, and stumbled upon a tiny trattoria. The aroma of garlic, tomatoes, and briny olives filled the air, drawing me in like a moth to a flame. It was a flavor explosion I'd never forget. Fast forward to today, and I've taken that classic Italian sauce and given it a gluten-free twist with this delicious Puttanesca Rice Bowl. This is not just a meal; it's a culinary adventure!
This Puttanesca Rice Bowl combines the bold flavors of traditional Puttanesca sauce – ripe tomatoes, salty olives, capers, garlic, and a touch of red pepper flakes – with fluffy, comforting rice. It's a quick, simple, and satisfying meal that's naturally gluten-free and packed with flavor. One of my favorite things about this recipe is how versatile it is. Feel free to add other veggies like bell peppers or eggplant. I have even added some shrimp or chickpeas to make it even more substantial. The key is to experiment and have fun!
Required Equipments
- Large Skillet
- Saucepan
- Measuring Cups and Spoons
- Cutting Board
- Chef's Knife
- Colander
Puttanesca Rice Bowl (Gluten Free): Frequently Asked Questions
Puttanesca Rice Bowl (Gluten Free)
A quick and flavorful gluten-free Puttanesca Rice Bowl recipe, combining classic Italian sauce with fluffy rice for a satisfying and simple meal. It's a simple twist on a classic pasta dish.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the Rice: Begin by cooking your rice according to package directions. For perfectly cooked rice, use a 2:1 ratio of water to rice (2 cups water for every 1 cup rice). Bring the water to a boil, then add the rice, reduce heat to low, cover, and simmer for about 18 minutes, or until all the water is absorbed and the rice is fluffy. Once done, fluff with a fork and set aside.
- Prepare the Ingredients: While the rice is cooking, prep all your ingredients. Finely mince the garlic, chop the Kalamata olives (remove the pits!), and roughly chop the capers. Dice the canned tomatoes if they are whole or crushed. Measure out your oregano, red pepper flakes, and gluten-free parmesan cheese (or nutritional yeast). This step ensures a smooth cooking process!
- Sauté Garlic and Anchovies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets (if using). Sauté for about 1-2 minutes, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.
- Add Tomatoes and Seasonings: Add the diced tomatoes (or crushed), Kalamata olives, and capers to the skillet. Stir in the dried oregano and red pepper flakes. Season with a pinch of salt and black pepper. Remember, the olives and capers are already salty, so go easy on the salt!
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally. This allows the flavors to meld together beautifully, creating that distinctive Puttanesca taste.
- Combine Rice and Sauce: Add the cooked rice to the skillet with the Puttanesca sauce. Gently stir to combine, ensuring that every grain of rice is coated in the flavorful sauce. Heat through for another 2-3 minutes.
- Serve and Garnish: Serve the Puttanesca Rice Bowl hot. Garnish with grated gluten-free parmesan cheese (or nutritional yeast) and a sprinkle of fresh parsley, if desired. A drizzle of extra virgin olive oil adds a nice finishing touch. Get creative with your presentation!
- Extra tip- Add a bit of lemon juice to brighten up the flavor just before serving! Just a dash will do!
📝 Notes
- Add a squeeze of lemon juice for brightness.
- Feel free to add other vegetables like bell peppers or eggplant.
🍎 Nutrition
Calories: 350 kcal
Protein: 8g
Fat: 15g
Carbohydrates: 45g
Fiber: 3g
Calcium: 75mg
