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Gluten-Free Penne with Salsa Verde




250g bag of Gluten-free Pangkarra Penne
8 anchovy fillets
2 garlic cloves (crushed)
2 tbs small salted capers (rinsed and drained)
2 tbs seeded mustard 
Juice of 1 lemon 
1 tbs thinly sliced lemon zest 
4 tbs extra virgin olive oil 
4 vine-ripened tomatoes (peeled, seeded and chopped)
1/2 cup pitted green olives (chopped)
1/4 cup pitted kalamata olives (chopped)
1 cup fresh flat-leaf parsley
1 cup firmly packed fresh basil leaves
Pinch of salt



Boil a pot of water on the stove
Place the anchovy fillets, capers and garlic on a chopping board and chop finely
Place in a bowl and the mustard, lemon juice and zest
Stir the ingredients to combine and gradually whisk in the olive oil until it forms a thick emulsion
Stir in the tomatoes and olives
Cook pasta as per directions
Drain the penne and tip into a large bowl
Roughly chop the parsley and basil and stir into the sauce
Pour the sauce onto the pasta and toss well to combine
Serve immediately
* Remove the anchovies for a vegan recipe option