Satisfy Your Gluten Free Pasta Craving with Flavor
This pasta dish is one of my many favorites. In the early 1990s, pasta was extremely popular. The experts claimed that pasta helped to loose weight because carbohydrates gave you energy. My fiancé wanted to open a pasta specialty restaurant and convinced me to be a partner, so we opened Pasta Paradise Ristorante. The concept was to offer 31 different sauces for pasta. I was the one in charge of creating the sauces—even though I’d never had to cook because my sisters were excellent cooks and they fed me. Creating the sauces was quite a challenge; for seven months, I researched, re-created the classics, and came up with new sauce recipes. My friends and family were happy to help taste test the 47 new sauce recipes!
In 2007, I became aware of celiac disease. I researched the impact of gluten because I wanted to help my friends who suffered because of it. Back then, it was easiest to just have a diet of protein and vegetables—but my friends with celiac disease still craved pasta and bread. Now there are many choices for gluten free pastas and breads. Here is a recipe that celebrates all that is great about Italian cuisine—without the gluten.
Bowtie Pasta with Sundried Tomatoes and Brie
Farfalle con Pomodori Secchi e Brie
- Extra virgin olive oil – ¼ cup.
- Garlic – 2 cloves, finely chopped
- Petite diced tomatoes – 1 can, 28 oz.
- Sun dried tomatoes – 8 oz. in oil, cut in small pieces.
- Red pepper flakes – ½ tsp.
- Triple crème brie cheese – 8 oz. remove rind, cut in small pieces.
- Parmesano-Reggiano – cheese, ¾ cup, grated.
- Sea salt and fresh ground black pepper – to taste.
- Gluten free bowtie pasta – 1 lb.
- Fresh basil – 7 leaves, cut in small strips.
- Turn heat under the frying pan to medium high.
- When oil is hot, add garlic; sauté for a minute.
- Add diced tomatoes, salt, pepper, and red pepper.
- Cook for about 15 minutes.
- Add sun dried tomatoes blend together for a few minutes.
- Add the brie and mix until cheese is melted, remove from heat.
- Cook pasta according to package instructions, drain, mix with sauce, add cheese, top with basil and serve.
Rita Romano is a native of Bari, Italy, who also lived in Naples and La Spezia. She is the youngest of ten children born into a family with a deep appreciation for the culinary arts. At age 10, she immigrated to the United States. While employed by Alitalia Airlines, Rita traveled often to Europe. In 1980, Rita moved to Phoenix, Arizona. From 1990 until 1993, Rita operated three Italian restaurants, specializing in pasta. She published Sauces for Pasta Lovers, Italian Entrees for Protein Lovers and hosted an Italian cooking school in her own kitchen. Her other books are Ciao Tesoro! (her family’s legacy recipes), and Italian Gluten Free Gastronomy with Clarissa Burt.
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