Recipe - Sea Spaghetti Pasta Puttanesca

gluten free Gluten free pasta nutrition sea spaghetti

Try this super easy and seriously delicious take on the traditional recipe of Pasta Puttanesca. Teaming the sea spaghetti with normal spaghetti is a great way o introduce someone to seaweed who might be unsure. It's also great to add tonnes more nutrients to your favourite dishes.

gluten free pasta


  • 160g dried linguine or gluten-free spaghetti
  • 30g Organic Sea Spaghetti
  • 6 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 4-6 anchovy fillets, chopped
  • 2 pinches dried chilli flakes
  • 2 tbsp capers, rinsed and chopped
  • 12 olives, pitted and chopped
  • 200g tin chopped tomatoes
  • Handful fresh parsley leaves, finely chopped
  • Sea salt and freshly ground black pepper


Cook the pasta according to cooking instructions until al dente. In a different pot do the same with the seaweed spaghetti, but cook it for couple of minutes longer so it has the same consistency as the pasta.

Meanwhile, heat 4 tbsp olive oil in a frying pan. Add the garlic, anchovies and chilli flakes. Fry until the garlic is golden brown. Then add the capers and olives and continue frying for about 3 mins before adding the tomatoes and a pinch of salt. Cook over a high heat for 2-3 minutes, stirring often. 

Using tongs, transfer the pasta to the sauce along with some of the pasta water, and increase heat for 3 mins. Then stir in remaining olive oil and top with the parsley.

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