This is a gluten-free and vegan take on the Naples dish also known as "whore's pasta." There are multiple theories as to where this name originated. Some say this is the pasta prostitutes in Italy would make because the smell attracted potential customers. Some say it's because the ingredients are so cheap that prostitutes could afford them. Some say it's because the recipe is quick and easy and can be cooked between engagements...hahaha.Whatever the reason, this dish is just too good to be missed. Pair it with your favorite chianti, nero d'avola, or sangiovese and share it with someone sexy. :-)
1/2 package of gluten free pasta of choice
Sea salt
Extra virgin olive oil
4-6 cloves garlic, chopped
1 14-oz. can organic fire roasted diced tomatoes with juice (Muir Glen is my fave--it's organic, too)
1 tablespoon chopped jalapenos (jarred or fresh)
1 tablespoon rinsed capers
1 tablespoon basil pesto
1 generous splash balsamic vinegar
2 shakes of hot red pepper flakes
Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions- just until al dente.
Do not over cook.
Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat. Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.
Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.
Serve in warm shallow bowls with torn off pieces of your favorite gluten free bread to soak up any sauce left in the bottom of the bowl.
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