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Quinoa Spaghetti with Olives and Basil

Quinoa Spaghetti with Olives and BasilHave 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: 

(For the sauce)

  • 2 tablespoons olive oil
  • 1 large garlic clove minced
  • 1/4 small 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 of strained tomatoes (I use the brand Bionaturae)
  • Sea salt to taste

(For the pasta)

  • 8 cups filtered water
  • 4-5 ounces quinoa spaghetti
  • Pinch of 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 well.  When translucent, add the tomatoes and remainder of the 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 the water is boiling, add the spaghetti, turn down the heat to medium and mix constantly so strands do not stick together.  After about 5 minutes, test a strand of spaghetti.  If it is hard, continue cooking until it is soft with a slight chew.  Once this occurs, take it off the heat, strain and put the pasta in a large bowl.  Add the tomato sauce and mix well.

Note:  For the Low FODMAPS Diet, leave out the garlic and onion.

Ilia Regini is a certified healing through food specialist/health supportive chef/culinary instructor/writer/blogger andspeaker.  Healthy Nourished Body offers chef service, cooking lessons, healthy kitchen makeovers and customized menu planning for healing through food dietary protocols.  www.healthynourishedbody.com  www.facebook.com/wellnourishedbody63  e:healthynourishedbody@gmail.com

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