My family loves pasta! But since I have become gluten free because of intolerance to gluten-containing products, I have altered the types of pastas that we consume. Luckily, there are plenty of gluten-free options in the stores today because consumers are demanding more gluten-free products. I alternate between quinoa, brown rice, corn, millet and mixed grain pastas. There are some excellent options available. When I mix it up, I feel like I am meeting more of my body’s nutritional needs since the grains they are made from have differing nutrients.
For this recipe, I have tried using brown rice spaghetti as well as my new favorite, Tru Roots Ancient Grain pasta, made from quinoa, amaranth and brown rice.
Dulse flakes are the key here to recapture the taste of the sea that is erased when the standard anchovies are removed from the recipe. They are nutritious and provide a nice flavor. The crushed red pepper flakes add a little kick. I like to use fresh tomatoes in my sauce. The end product tastes more fresh and vibrant. You can however, replace the fresh tomatoes with jarred if you prefer. But, chopping the tomatoes does not take too much time and is worth the effort. I add the tomato paste to thicken the sauce up a bit. But choose a brand that is organic and only contains tomato – no other ingredients. Know what you are eating!
Enjoy this recipe with our gluten-free, vegan garlic bread recipe (on this site) as well as our MacNut parmesan recipe (also on this site). They go hand-in-hand and served with a nice big green salad, make a nutritious gluten-free, vegan Italian meal.
- 1 tablespoon coconut oil
- 6 cloves garlic, chopped (minimum for me – you can vary according to your taste for garlic)
- 2 tablespoons dulse flakes
- 1 /2 teaspoon crushed red pepper flakes
- 1/2 cup water
- 1/4 cup diced kalamata olives
- 3 tablespoons capers
- 6 vine or roma tomatoes, chopped
- 1 small jar of organic tomato paste (7 oz)
- 1/2 teaspoon black pepper
- 1 tbls dried parsley
- 1 pound gluten-free spaghetti pasta of your choice
Heat a large skillet over medium low heat and add coconut oil, garlic, dulse flakes, crushed red pepper and saute for a few minutes. Smells so good!
Add the water to the mixture and mix well.
Add olives, capers, tomatoes, black pepper, and parsley.
Saute until tomatoes dissolve and it becomes saucy – about 20 minutes. If you prefer a less chunky sauce, you can use a potato masher or immersion blender in the pot to flatten it out a bit.
While the sauce is cooking, make the pasta according to package directions.
Pour the sauce over the pasta and mix well together.
Serve and enjoy!