Cook time - 20 Minutes
Feeds - 4
Ah Italy... land of great food & unlikely ally to those of us who are coeliac or gluten intolerant. Likely do to enjoying such a gluten based diet - mandatory testing for coeliac disease in children is a thing & the Italians even have specifically gluten free supermarkets & restaurants. I had initially thought that I would struggle to find something to eat in Italy (seeing as I am also veggie) but boy was I wrong. I have never had an easier time finding places to eat than in Rome or Tuscany. You can find a great gluten free restaurant guide for Italy here.
There's nothing quite like a Caprese Salad for a summer lunch or antipasto - the beautiful vine tomatoes, fresh creamy Mozzarella, black pepper, fresh basil and a drizzle of delectable olive oil... but how can we make this more substantial? Add in pasta, of course! This is a one pot wonder - great for keeping the dishes down and wonderful as a summer lunch or dinner. I prefer it with a tubular pasta so the sauce can really get in there, Mezzi Rigatoni, Bocconcini or Penne for example. I add spinach for some extra portions of vegetables - but this is optional. I hope you'll give it a try!
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Ingredients
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Method
Serves 4
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2 tbsp. Good Quality Olive oil
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2 cups Cherry Plum Tomatoes, halved
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2 Cloves Garlic, Crushed
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1/2 tsp. Dried Oregano
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4 cups Gluten Free Pasta of Choice (I use Rummo Mezzi Rigatoni no.51 Senza Glutine)
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2.5 cups vegetable stock
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1.5 cups Torn Fresh Mozzarella (drained)
- 2 cups Spinach
- 1 tsp, Balsamic Vinegar
- 1/2 tsp. Cracked Black Pepper
- Pinch of Salt to Taste
- Heat 1 tablespoon of the olive oil over medium high heat. Add tomatoes and garlic. Cook for 3-5 minutes until the tomatoes are beginning to soften.
- Add the pasta, vegetable stock, and most of the basil. Bring to a boil and then reduce to a simmer. Cook for 12-15 minutes until the pasta is tender and the majority of the liquid is absorbed, stirring throughout.
- Add the Mozzarella, season with salt and pepper along with the remaining olive oil. Serve with a drizzle of balsamic vinegar & the remainder of the torn basil along with another twist of black pepper.
Life is too short to eat bad food,
Beckha