Cherry Tomato Puttanesca (Vegan & Gluten-Free)

INGREDIENTS

• 1 large shallot, sliced
• 5 garlic cloves, sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• 1 cup kalamata olives, pitted and chopped
• ⅓ cup olive oil
• 3 cups cherry tomatoes (about 14 to 16 ounces)
• 3 tablespoons capers
• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• 12 ounces gluten-free spaghetti (I used Jovial gluten-free brown rice spaghetti noodles)

INSTRUCTIONS

1. Preheat the oven to 425℉.
2. Slice and chop the shallot, garlic cloves, parsley, basil, and kalamata olives. Add them to a large oven-safe dutch oven or pot (or baking dish) along with the olive oil, cherry tomatoes, capers, balsamic vinegar, lemon juice, salt and pepper. Stir everything together to combine and then cook in the oven for 20 minutes, until the cherry tomatoes burst and everything is juicy and bubbling.
3. While that is cooking, boil a large salted pot of water and cook the spaghetti noodles according to package directions.
4. Drain the pasta and add it to the pot with the puttanesca sauce, toss to combine and serve! Garnish with fresh basil if desired.

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