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GLUTEN FREE ITALIAN CHECCA SAUCE SPAGHETTI

Posted By Ina On August 27, 2012 @ 10:26 pm In Main/Dinner, Pasta, Vegetarian | 4 Comments

This was one plate of supreme summer freshness!  This is a recipe I will patiently wait for all winter long…then when the peak of summer arrives…we will dive in.  This is also a recipe our son Jarrod and his wife Anook would love – a raw pasta sauce and Vegetarian too.

In the meantime…today was the first Weekend where I have finally been able to get to the Sooke’s Farmer’s Market.  Wooo Hooo….check out this abundance – such great color don’t you think?

I have really missed going to the Farmer’s Market.  DH has kindly been going for me when I have had to work.  Let me tell you, he was not exaggerating when he talked about the aggressive older folks!  Mercy, I was shocked!  I was standing in line, people behind me, and once the bell rings one can then go purchase the fresh produce.  As I was collecting this beautiful organic produce, three Elder people…yes they were actually Elder people, budged right in front of me, elbows out sideways to go pay for the fresh produce.  It is so true, do not get in their way – they will steam roller you.  And yes they do have very pointy elbows!  Despite that, I can’t wait for next Saturday…with summer coming to a close we want to pack in as much fresh deliciousness as we can.

On another note:  I also found a great second hand blender – for $15.00!  Brand new I believe they sell for around $69.99 Canadian.  As you may know, I am also a huge fan of any Cuisinart kitchen appliances.  Now my kitchen is completely complete with all Cuisinart appliances.  (no paid advertisement here – just lots of love)

This blender has 500 watts, holds up to 5 cups and has 7 different features, from chopping, stirring, pureeing etc. to crushing ice.  Not bad for $15.00 bucks.

Then recently I found an awesome blog called Donna Schwenk’s Cultured Food Life.  With our family new to Fermented Foods – this is a great blog for information, and recipes.  Donna also has a most inspiring life changing story on how she and her newborn regained their health through Cultured Foods, you can check out this story here…a blog so worth looking into.

Now for some ITALIAN:  Donna based her recipe for Checca Sauce on a recipe from Giada De Laurentis.  I then made a few extra changes, but for Donna’s recipe you can check here.

1 Pkg. Tinkyada Gluten Free Brown Rice Spaghetti

Checca Sauce:

3 garlic cloves roughly chopped

1 very large green onion – or 2-3 small ones, chopped

a handful of Fresh Italian Flat Leaf Parsley

1/2 cup of roughly chopped fresh Basil

4 Tblsp. Organic Extra Virgin Olive Oil

3 cups of mixed cherry tomatoes – cut in half

2/3 cup Parmesan Cheese

1/4 tsp. dried ground Fennel

1/2 tsp. dried Italian Seasoning

1/2 tsp. dried Greek Oregano

salt and pepper to taste

grated Asiago Cheese

CHECCA SAUCE:

Slice the mixed cherry tomatoes in half…is this not a most beautiful site to behold?  I may just swoon….mercy! Do people now a day’s actually swoon… LOL,???

Roughly chop the green onions, garlic, parsley and basil.

Then add all of the ingredients to your blender or food processor, except the Asiago Cheese.  Pulse on Chop until all of the ingredients are fine.  Add in the finely grated Parmesan cheese and mix well.  Refrigerate for 1/2 to 1 hour so all of the flavors can come together.  Then remove from the refrigerator 1/2  an hour before adding to the pasta.

Bring a large Pasta Pot filled with water and lots of Sea Salt to a boil.  Add in the gluten free pasta, stirring, then turn down the heat to medium high, continuing to boil.  Stir fairly frequently, for about 14 minutes or until eldente.

Drain the pasta and transfer to a large bowl.  Add in the Checca Sauce stirring to combine.

Serve with grated Asiago cheese and steamed vegetables.  Enjoy – we sure did, so a big thank you Donna!


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