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Warm Spaghetti with Capers and Arugula

Posted By Simon Clarke On 2013/04/16 @ 3:24 pm In Celiac, Gluten-free,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Pasta,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat | No Comments

spaghetti-capers-arugula (2) [1]Serves 4-6

Free of: gluten and all top allergens

Ingredients

  • 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 (30 mL) olive oil
  • salt and pepper

Method

  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.

*Notes
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.
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