Gluten-Free Pasta with Artichoke Hearts, Raisins & Pecans
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.
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.
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
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.