Gluten Free Pasta with Peppers and Capers

The inspiration: A need for a quick meal and to clean out my fridge

Sunday afternoons find me with a need to make a quick meal to feed my family. We’ll have Shabbat leftovers for dinner, but lunch is always about using up what is in the house. Since starting FODMAP, the definition of a ‘quick’ meal has changed. Even so, I didn’t have 30 minutes or an hour to make something. So what to make that would be hot, filling, taste good, and FODMAP friendly?

The Innovation: Using a corn/rice blend pasta instead of completely rice pasta

I’ve tried making rice pasta – it was a mushy overcooked disaster. But at the same time I bought the rice pasta, I also bought a bag of corn/rice blend GF pasta as well. If I’ve never seen it before, I always want to try it. It cooks quickly, too – about the same time and way you’d cook regular pasta. While the pasta cooked, I could saute some peppers I had in the fridge, and add something for a hit of acid. Capers are lovely for that – cooking them a little reduces the astringency a good bit, leaving a lovely almost citrus flavor in its place.  When my two younger kids demanded second helpings, I knew I had a winner.

My Re-Interpretation: Gluten Free Pasta with Peppers and Capers

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Ingredients:

2 large red bell peppers, sliced into strips

1  8 oz bag of GF corn/rice pasta (I used Landau’s)

2 heaping tablespoons of large capers

Olive oil for sauteeing peppers, plus a tiny bit extra

Juice of half a lemon

Juice from the capers to taste

Salt to taste

Pepper to taste.

Dried parsley to taste

To Prepare:

1) Liberally salt the water for the pasta, when it reaches a boil add the pasta and stir frequently as it cooks to prevent clumps. Boil for about 7 -10 mins, testing at the 7 minute mark for doneness. When the pasta is al dente, remove from fire, drain from water and rinse lightly.

2) While you cook the pasta, add a bit of olive oil to your saute pan. When it is hot, add the peppers and parsley.

3) Saute the peppers at medium high heat for about 5 mins, or til the peppers start to soften and change color.

4) Add the capers, and cook for another 2-3 mins or until peppers are soft but not mushy.

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5) Add pepper-caper mixture to the cooled but still warm pasta. Mix in the caper juice, lemon juice, salt and pepper. Serve immediately.

 

Comments

  1. Looks delicious! Love the looks of your new blog.

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