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Celiac, Gluten-free

Warm Spaghetti with Capers and Arugula

spaghetti-capers-arugula (2)Serves 4-6

Free of: gluten and all top allergens


  • 2  8 oz (227 g) packages gluten-free rice or quinoa spaghetti*
  • 1 two-inch thick slice of bresaola* or pancetta, diced
  • 1 small red onion, diced
  • 2 cups (475 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) capers, rinsed
  • 1 cup (250 mL) olives, pitted
  • 1 cup (250 mL) purple basil
  • 2 large handfuls of arugula
  • 2 tbsp olive oil
  • salt and pepper


  1. Cook the pasta in salted water, per instructions. Set aside.
  2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
  3. Add onion and cook until translucent, about 3 minutes.
  4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
  5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
  6. Serve in bowls, drizzle with olive oil and season with salt and pepper.

We used GoGo Quinoa spaghetti;
bresaola is a cured beef product similar to pancetta.

For vegetarian: omit meat and replace with ¼ cup (60 mL) olive oil.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

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