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Cover: Gluten free cooking

10Jul 12

Spicy Corn Pasta

Spicy Corn PastaOne of the worst things about my gluten-free diet has got to be not being able to eat semolina pasta!  I used to eat it by the bucketful (maybe that was part of the problem!), and to be honest, I don’t really find any of the gluten-free alternatives to be nearly as satisfying.

However, I have found that if you take the time to make sure you’ve got a superbly delicious sauce to serve it with, it does help to make up for it.  This spicy corn pasta recipe is similar to a tagliatelle dish I used to enjoy eating when visiting southern Italy and is definitely one of my favourite, non-gluten pasta dishes. (Also try this prawn and courgette tagliatelli recipe.)

 

Spicy Corn Pasta
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small yellow pepper, chopped
  • 1 clove garlic, minced
  • ½tsp chilli pepper flakes
  • 25g pine nuts
  • 4tbsp red wine
  • 400g tin of chopped tomatoes
  • 500g gluten-free corn pasta
  • 250g broccoli, chopped in 1 centimetre pieces
  • salt and pepper
  • 4tbsp freshly grated Parmesan cheese
Instructions
  1. Heat the olive oil in a heavy frying pan and sauté the onions, yellow pepper and pine nuts until the onions turn translucent.
  2. Add the garlic and chilli pepper flakes and sauté for 2 more minutes, or until the garlic is light brown in colour.
  3. Add the red wine and cook over medium heat, stirring occasionally, until the liquid has evaporated.
  4. Add the tomatoes, bring to the boil and then reduce to a simmer and cook, covered, for 25 minutes.
  5. While the sauce is cooking, cook the pasta in lightly salted water according to the instructions on the package.
  6. In another pot, steam the broccoli for 5 or 6 minutes, until the broccoli is tender.
  7. Add the steamed broccoli to the tomato sauce and cook for a minute or so.
  8. Strain the pasta and serve on deep plates with the sauce and a bit of Parmesan cheese sprinkled over the top.

 

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One comment

  1. It may be a bit redundant, but cornbread might make a wonderful side dish!

    Reply

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