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