Even though I don’t eat much pasta these days, pasta puttanesca is still one of my favourites when I partake in carb loading. The key ingredients (anchovies, tomatoes and olives) dial up the umami level of the sauce, making it impossible to resist. I used Barilla red lentil penne but you can use any pasta you like. Check my article Which pasta is better? if you want some information before choosing a vessel for the sauce. This recipe is not vegan but it is dairy-free. It can be made gluten-free and/or low-carb depending on the pasta or pasta substitute you choose. Finally, I served the pasta with sardines for extra…