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    Gluten-Free Spaghetti with No-Cook Pasta Sauce


    Jefferson Adams
    • This simple, nutritious and exciting alternative to standard spaghetti and tomato sauce blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.

    Gluten-Free Spaghetti with No-Cook Pasta Sauce
    Image Caption: Image: CC--Bert Kimura

    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.

    Ingredients:

    • 12 ounces gluten-free spaghetti
    • 5 or 6 ripe plum tomatoes
    • ¼ cup extra virgin olive oil
    • 2 cloves garlic, crushed
    • ¾ teaspoons crushed red pepper
    • ¼ cup chopped fresh basil
    • 2 tablespoons chopped fresh parsley
    • Kosher salt and black pepper
    • ⅓ cup pecorino Romano cheese, grated
    • ½ cup firm ricotta, shaved with peeler

    Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.

    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 

    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 

    Gently stir mixture into the bowl of chopped tomatoes.

    Add cooked spaghetti, basil and parsley to a large bowl.

    Toss in tomato mixture, adding some reserved pasta water, if needed. 

    Spoon pasta into bowls and top with Romano cheese, as desired.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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    Ingredients:
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