Gluten-Free Sicilian Spaghetti Recipe
The other day I got a call from a friend who suggested we go out for a bite to eat. I was in workout clothes all day with no makeup on and was not about to change that, so instead I suggested I make something for us to eat at my house. Sounded good at first but I suddenly realized I had no game plan! Time to raid my well-stocked gluten-free pantry to see what I could come up with.
With a little bit of pressure to make something on the spot, my creativity kicked in and I created this delicious Gluten-Free Sicilian Spaghetti recipe.
Gluten-free pasta is always in my pantry (especially Sam Mills, which I used for this recipe). Plus, I have canned meats like chicken, tuna, and anchovies; jars and cans of veggies like tomatoes, capers, artichokes, pickled asparagus, hearts of palm, etc.; a variety of rice and beans; and plenty of dried herbs and spices. So, throwing together a quick meal is usually not too much trouble for me, I just have to brainstorm a bit.
For this recipe, I decided to use tuna, anchovies, capers, pasta, and a few staples for seasoning. I had fresh cherry tomatoes on hand so those went in as well. The result was a delicious Sicilian-inspired dish that takes as long to make as it takes to boil the pasta, making it a quick weeknight meal!
- Kosher or fine sea salt
- 12 ounces Sam Mills gluten free corn and rice spaghetti
- 2 tablespoons olive oil , plus more for serving
- 1 heaping tablespoon capers , drained
- 1 teaspoon anchovy paste or 2 anchovy fillets
- 2 cloves garlic , peeled and thinly sliced
- 2 (6-ounce) jars tuna packed in olive oil
- 2 pints cherry or grape tomatoes , cut in half
- 1 tablespoon dried oregano
- ½ teaspoon red pepper flakes
- Black pepper
- ½ cup Italian parsley , chopped
Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package directions.
While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the capers and fry until crisp, 1-2 minutes. Using a slotted spoon, remove the capers and set aside.
To the oil, add the anchovy paste and cook, stirring, until it melts into the oil, about 1 minute. Add the garlic and cook, stirring, for 30 seconds. Drain the tuna, then flake it into the oil along with the tomatoes, oregano, and red pepper flakes. Add 2 ladlefuls of the pasta cooking water and simmer until the pasta is done cooking and the tomatoes break down a little and everything is heated through.
Reserve about 1 cup of the pasta cooking water, then drain. Add the spaghetti to the pan and toss to mix. If the dish seems too dry, add a little of the reserved pasta water, as needed. Season to taste with salt and pepper. Take off the heat and stir in the parsley. Top with the reserved capers and drizzle with a little olive oil.
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