Gluten free spaghetti with Salsa Verde
Make your cooking stand out and try this spaghetti recipe with a delicate yet rich in flavor Salsa Verde, perfect for those busy weeknights.
Want to add some proteins? Serve this dish with a fish filet of your choice, sprinkling Salsa Verde on top, buon appetito!
- Difficulty: Easy
- Time of Preparation: 10min
- Time of Cooking: 10 min
- Doses for: 2/3 people
INGREDIENTS :
- 250 grams gluten free Spaghetti
- 1 Tbs salt for the pasta water
- 2 cloves garlic
- 1/4 cup capers drained and rinsed
- 2 cups Flat Parsley
- 5-6 anchovies fillets
- 1 tsp crushed Red Chili Pepper
- 5 Tbs EVOO
- 2-3 slices gluten free bread
- 1/2 cup Pecorino Romano D.O.P.
PREPARATION:
- Remove crust from gluten free bread and place on a grill pan over med/high heat
- Toast each side 1-2 minutes until crusty
- Remove from heat and crush into thick bread crumbs, set aside
- Cook pasta as directed on package or until al dente
- While pasta is cooking make salsa verde
- In a food processor add garlic, capers, parsley, anchovies, red chili pepper, and EVOO, blend until smooth
- Add salsa verde to a frying pan and heat over medium heat
- Add 1/2 cup of the hot pasta water to the salsa verde to thin out and continue to simmer 2-3 minutes
- Drain pasta and add to Salsa Verde
- Drizzle a bit of EVOO over pasta to keep from sticking
- Add half of the bread crumbs in and mix
- Remove from heat and serve
- Top with remaining bread crumbs and Pecorino
