Gluten Free Brown Rice Spaghetti Tuna Puttanesca Recipe
A bold, Mediterranean-inspired pasta dish featuring tender brown rice spaghetti tossed in a robust tomato sauce studded with briny olives, capers, and anchovies. Chunks of white tuna add protein while fresh arugula and basil bring a peppery brightness to balance the intense flavors. This gluten-free version maintains all the punchy, salty-savory character of traditional puttanesca while accommodating dietary restrictions. Perfect for weeknight dinners when you crave something satisfying yet quick to prepare.
Ingredients
- 1 pound gluten free brown rice spaghettiregular wheat pasta1:1
if gluten tolerance
- kosher 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 teaspoon crushed red pepper flakes
- 1 28 ounce can low sodium diced tomatoes, undrained
- 2 6 ounce cans white tuna, packed in water, drainedsalmon or sardines1:1pescatarian
different fish flavor
- 3 cups organic baby arugula
- 2 tablespoons nutritional yeast
- ½ cup fresh basil leaves, roughly chopped
Instructions
- 1
Bring a large pot of heavily salted water to a boil and cook spaghetti according to package directions
- 2
Heat olive oil in large skillet over medium-high heat and cook garlic for 30 seconds, stirring
- 3
Add anchovies and cook, smashing with back of spoon until dissolved
- 4
Add capers, olives, oregano, red pepper flakes, and tomatoes, stirring to combine
- 5
Add tuna and cook until liquid reduces by half, about 10 minutes
- 6
Reserve 1/2 cup pasta water and drain pasta
- 7
Add pasta to pan and toss with sauce until coated
- 8
Add pasta water and cook for another minute
- 9
Add arugula and nutritional yeast, cook until arugula wilts
- 10
Stir in basil and serve
Tips
Reserve pasta water before draining as the starch helps bind the sauce to the pasta and creates a silky texture.
Smash anchovies completely until they dissolve into the oil to create a deep umami base without fishy chunks.
Add arugula at the end to maintain its peppery bite and vibrant color rather than overcooking it.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with splash of water.
Sauce can be made 1 day ahead. Cook pasta fresh and combine when serving.
Serve immediately while pasta is hot with additional red pepper flakes on the side.
Common Mistakes
Don't overcook the garlic or it will become bitter and overpower the dish.
Reserve pasta water before draining to avoid losing the starchy liquid needed for sauce consistency.
Substitutions
if gluten tolerance
different fish flavor
FAQ
Can I use regular pasta instead of gluten-free?
Yes, substitute with equal amount of regular wheat spaghetti and cook according to package directions for same results.
What if I don't like anchovies?
Skip them but add extra salt and capers for umami depth, or use a tablespoon of tomato paste for richness.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with a splash of water to loosen the sauce.