Have you ever come home from work and had a craving for a traditional Italian old time favorite like spaghetti with a tangy marinara sauce but then realized that you could not consume gluten? Well, don’t despair! There are a number of great and tasty gluten free pasta products on the market. I chose a spaghetti made with quinoa flour. Luckily for me, when this craving occurs, I usually have all the necessary ingredients on hand to whip up a gourmet meal in minutes.
This recipe is appropriate for those of you who are following the Candida Elimination Diet, the low FODMAPS Diet, the Gluten free Diet as well as the Vegan and Vegetarian Diets. The only change is to eliminate the garlic and onion in the tomato marinara sauce for those of you following the low FODMAPS Diet.
Here is the recipe:
- Quinoa Spaghetti with Olives and Basil
- (Serves 2)
- Ingredients:
- (The sauce)
- 2 tablespoons olive oil
- 1 large garlic clove minced
- 1/4 cup onion diced small
- 1 teaspoon minced fresh oregano
- 3-4 basil leaves thinly sliced
- 1/2 cup castelvetrano olives sliced
- 1/2 (24 ounce) jar Strained tomatoes (I use the brand Bionaturae)
- Sea salt to tastse
- (The Pasta)
- 8 cups filtered water
- 4-5 ounces quinoa spaghetti
- Pinch sea salt
Procedure:
(For the sauce) In a medium pot on simmer, add the oil and garlic and cover. When golden, add the onion and mix. When translucent, add the tomatoes and remainder of ingredients. Mix well and continue to simmer for another 5 minutes.
(For the pasta) In a large pot, add the water and salt. Cover and bring to a boil on high heat. When water is boiling, add the spaghetti and turn down the heat. Mix continuously so strands of spaghetti do not stick together. After a few minutes, test a strand. If it is hard, continue to cook. If it is soft with a slight chew to it which is referred to as “al dente”, take off the heat and strain.
Pour the spaghetti into a large bowl and add the sauce. Mix well. Adjust seasonings.
