Skip to main content

Gluten-Free Pasta with Artichoke Hearts, Raisins & Pecans





When I learned I had celiac disease, the first thought I lurched into was: Pasta! No more pasta? That was December 2001 and it was a cold, dark day, indeed. I was devastated. I *heart* pasta. I lurve pasta. Just the very thought of pasta perks up my appetite and sparks my desire for saucy food and spicy romance. You know, sultry jazz and candlelight. Spaghetti dripping with garlicky olive oil. Pesto coated penne. Putanesca sauced linguine. Roasted vegetable stuffed lasagna. Creamy shells. The soft reliable comfort of macaroni and cheese.

My pasta love runs deep and true.

No wonder. My husband and I honeymooned in Tuscany, Italy. Talk about love food! Honey Baby, we have been in love- and in love with Italian food- ever since. Why? If it isn't obvious, let me count the ways.

Start with sensuous and fruity extra virgin olive oil. Or the intoxicating mingle of garlic and fresh lemon. Balsamic vinegar drizzled on a roasted peach. The brilliant combo of basil leaves and pine nuts. Soft, creamy globes of mozzarella sliced thin and snuggled in between disks of juicy ripe tomatoes. Crisp white wine and nibbles of salty sweet Parmesan. Oh my.

What's not to love, Dear Reader?

We indulged our senses for two aromatic and glorious weeks, painting the rolling Tuscan landscape, shopping at rustic family markets, juggling our pochade boxes with bags of tender spring artichokes, tubs of garlic infused olives, and wrapped wedges of divine cheeses. Not to mention, the local wines. And yes, the semolina pasta. When it comes to food and cooking, Italy sets the bar high for flavor.

So as any sensitive and perceptive reader might guess, the revelation of celiac disease was more than ironic. It felt criminal.

A sour and nagging sort of grief swept through me as I imagined a life without pasta that first gloomy, gluten-free night. And please know, Dear Heart, I'm making every effort not to be dramatic, but honestly, there's only so much you can do with a potato.

Giving up rustic loaves of crusty bread was hard enough, but finding a pasta we could live with was even harder. And, oh yes, we did try- cooking up various gluten-free alternatives to our favorite imported semolina pasta. Some were corn based. Others were potato or rice based. We were routinely disappointed. The spaghetti was either starchy or gummy, dense or mushy. Not qualities you look for in a noodle. One night I actually cried. It wasn't pretty.

Then, as karma– or luck– would have it, one clear-as-a-bell spring day, I found a slim and shiny package of Tinkyada Pasta Joy spaghetti in our local supermarket. A small miracle! In spite of my crusty cynicism, hope was quietly rekindled. I read the label ardently. It was whole grain brown rice pasta, with rice bran! Hmmm. This was good. My heart leapt. It did. (I know, I know, Darling, it sounds way over the top and goofy and ridiculous, but those of you diagnosed with celiac disease and gluten intolerance understand. These are big moments. Emotional moments. Good pasta, for many of us, is worth its weight in gold. Or at least, silver.)

That very night I stood in my humble Cape Cod kitchen and salted the clunky pot of simmering water with anticipation. I stirred the thin golden strands with all the expectancy of a child on the eve of a birthday. And Dear Cherished Reader, as you may have long ago guessed, I was not disappointed. I had finally found gluten-free pasta worthy of devotion. Ardor. Puttanesca sauce. Yes! One of my favorite comfort-love foods was back.

And in honor of that happy event, I offer you one of my favorite autumn-winter pasta sauces.



New Mexico Sunset by Karina Allrich

A Seductive Gluten-Free Pasta Recipe: Spaghetti with Artichoke Hearts, Raisins and Pecans


Last night was cold and windy here in the high desert. The dark came way too early. I cooked up a batch of my favorite gluten-free spaghetti, and tossed it in a savory sauce that evokes the best of autumn with a touch of fall sweetness, garlic, and crunch.

Ingredients:

3/4 lb gluten-free pasta
4-5 tablespoons extra virgin olive oil
4-5 cloves fresh garlic, minced
1 10-oz package frozen artichoke hearts, thawed, chopped
2 teaspoons dried basil
1/2 cup golden raisins
1/2 cup pecan pieces, chopped, briefly toasted in a dry skillet
A splash of Calvados or Cognac (may omit)
1/2 cup shredded Parmigiano-Reggiano cheese
Sea salt & freshly ground pepper, to taste

Instructions:

Add a tablespoon of sea salt to a large pot of water, and bring it to a rolling boil. Add the pasta and cook according to package directions until it is al dente.

While the pasta is cooking, heat the olive oil over medium heat in a large skillet, and add the garlic; stir just until the garlic begins to soften and turn golden. Add the chopped artichokes and stir; season with basil.

When the artichokes soften, add the raisins and a splash of Calvados; shake the pan and cook lightly - just until the pasta is ready. When the pasta is done, drain and transfer it into the waiting skillet.

Toss the pasta into the sauce to coat; add the pecans and sprinkle with half of the Parmigiano-Reggiano; toss again and stir in the pecans and cheese.

Season with sea salt and freshly ground pepper, to taste. Spoon into warm shallow plates and serve immediately with a dusting of the remaining cheese.

Servings: 2-3

Recipe Source: glutenfreegoddess.blogspot.com


All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


TRENDING

Gluten-Free Goddess Pizza Crust

PIZZA. YES. For years I've missed pizza. Not because there isn't gluten-free pizza available. It's out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there. Problem is, most gluten-free pizza sucks. It's usually heavy on the chewy aspect.  Or dry as dirt. Like a cracker.  With zero flavor.  Yawningly meh.  Certainly nothing to brag about. I mean, you wouldn't eat it if you didn't have to. You know what I'm sayin'? It's okay in a pinch. If you're famished and tired on a Friday night.  But it's not exactly inspiring. So last week I started experimenting. I tweaked and baked. And lo and behold. A tasty new gluten-free pizza crust was born.  And this

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Gluten-Free Pumpkin Cupcakes with Maple Icing

Did someone say... cupcakes? And better yet, pumpkin cupcakes? My favorite, hands down. Warm spicy fall flavors in a sweet morsel of cakey confection topped with a creamy icing. What's not to love? These tender gluten-free cupcake beauties have just the right balance of pumpkin and sweetness, ginger and cinnamon. They're not overly spicy. And as written, they're dairy-free (the cream cheese we used to make the icing is vegan and it worked beautifully). Note that vegan or lactose free cream cheese is typically less stiff than dairy cream cheese. If you are using dairy based cream cheese, soften it first. Have a safe and beautiful weekend! Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and