Archive for August 17th, 2008

Here’s another great dish from The Gluten-Free Goddess. I really like pasta dishes during the summer that go light on the sauce, but heavy on fresh ingredients and flavor. And I’m always a sucker for anything Mediterranean, my favorite style of eating. I adapted this recipe to dairy-free with soy parmesan cheese for the topping, and used wheat spaghetti instead of gluten-free. This is a very forgiving recipe, and you can adjust your ingredients and seasonings to your own tastes. So refreshing on a summer evening. Enjoy!

Mediterranean Pasta

16 ounces pasta (spaghetti or long strands works well)

extra virgin olive oil, as needed

5 cloves garlic, chopped

1 teaspoon dried oregano

1 teaspoon rubbed sage

1 teaspoon dried basil

10 ounces frozen artichoke hearts, thawed and cut in half

4 ounces black olives

1 ripe tomato, chopped, or a handful of grape tomatoes, halved (your choice)

a few healthy splashes of balsamic vinegar

a 6 ounce can of tuna, drained

1/4 cup toasted pine nuts

coarse salt and freshly ground pepper, to taste

soy parmesan cheese, grated, for topping

Cook your pasta in a large pot of boiling salted water, according to package directions, until al dente. Drain.

Meanwhile, heat a generous pour of olive oil in a large heavy pan, add the garlic and herbs and cook for one minute. Add the artichokes, olive, and tomatoes. Add the balsamic vinegar and stir.

Heat everything through until lightly simmering. Add the tuna in chunks and stir to mix. Remove from heat, add the pasta into the mixture and toss to coat. If needed, add a little more olive oil. Throw in the pine nuts and plate the pasta. Sprinkle each serving with the soy parmesan. Makes 4 servings.


Just a reminder to everyone to submit your entries for Presto Pasta Nights #77, being held right here at Got No Milk, this coming Friday. A great big thank you to all of you who have contributed so far.

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