This blog post is sponsored by Barilla®, but all opinions are my own.

Puttanesca Pasta is a classic Italian dish with a slightly checkered past of how it got its name (I will let you google that!). Generally, the pasta has a briny base with the use of anchovies, but this version is 100% plant-based, grain-free and gluten-free and still captures all of the delicious and aromatic flavors that go into it!

Did I mention it is also protein-packed? For the pasta, we will be using Barilla® Red Lentil Spaghetti. I love how the only ingredient is lentils and it's completely gluten-free! No fillers, no grains, no starches, just 23 grams of protein per 3.5oz serving. It also has a gorgeous red color making this pasta the star of any dish!

Servings: 2
Prep Time: 15 minutes
Cook Time:   35 minutes
Total Time: 50 minutes

Ingredients

1 package Barilla® Red Lentil Spaghetti
2 tablespoons olive oil
2 cups of cherry tomatoes
1 shallot, diced
3 cloves of garlic, minced
2 teaspoons sea salt, divided
3 tablespoons fresh oregano, de-stemmed and chopped
3 tablespoons fresh basil, de-stemmed and chopped
3 tablespoons olive oil
1 can diced tomatoes
¼ cup capers
½ cup black olives, sliced
½ cup artichoke hearts, quartered
Fresh basil & oregano for garnish
Optional grated Parmesan for topping

Directions

1. Preheat your oven to 400F.

2. In a rectangular 9x9 baking dish, place the cherry tomatoes, a quarter of the shallots and garlic, and a quarter of the oregano and basil, sea salt.

3. Drizzle the 2 tablespoons of olive oil all over it and toss to combine.

4. Bake for 20-30minutes until the tomatoes start to burst.

5. While tomatoes are cooking, start the sauce in a large skillet. Add the olive oil and remaining shallots and garlic and saute until translucent.

6. Add in the diced tomatoes and capers and bring to a simmer for about 7 minutes. Next, add the olives and artichoke hearts and continue to simmer for another 8-10 minutes.

7. While the sauce is simmering, cook the Barilla® Red Lentil Pasta free per the directions on the box. Reserve some of the pasta water and strain the rest and set aside.

8. Stir in the cooked pasta sauce and combine. Top with the roasted tomatoes.

9 Garnish with more fresh basil and oregano and serve and enjoy. Option to top with grated parmesan cheese if you consume dairy.