Gluten free caprese pasta
- 1 packet Barilla gluten free spaghetti 340g
- 1 large bunch of basil use 2 if you have small bunches
- 3-4 tablespoons great quality olive oil
- Generous salt and pepper to taste
- 500 g-750g Roma tomatoes chopped (better quality tomatoes = more delicious pasta)
- 1-2 tubs of burrata or buffalo mozzarella 120g-240g
- Bring a large pot of well salted water to the boil over a high heat.
- While the water is heating, roughly chop the tomatoes, and cover them in the good quality olive oil in a large bowl. I always used to roll my eyes when people said that good quality oil made a difference, but it seriously does. Season the tomatoes generously, to taste (keeping in mind that the seasoning is also for the pasta)
- Once the water is boiling, add the spaghetti, and cook until al dente. Once the pasta is cooked to your liking, remove from the heat and strain.
- Add the pasta, basil and burrata or mozzarella to the bowl of tomatoes, and toss to coat in the oil and seasoning. Top with a little additional basil and serve immediately.
When I studied in Italy as a student, caprese was basically my lifeblood. A gluten free, fussy vegetarian at the time, caprese was something I could constantly rely on being available throughout Italy. As an added bonus, it was also my favourite dish on the menu.
Imagine my joy then, when Barilla asked me to create an easy !CAPRESE PASTA! recipe using their gluten free spaghetti. In Milan, for the Pasta World Championship, on World Pasta Day, no less. I’m typing this as I sit at the Pasta World Championship at La Pelota, Milan, and I’m kind of pinching myself. The beauty of the streets of Italy is kind of hard to believe, and the inspirational ideas of the chefs competing are some I’ll take home and incorporate into my own pasta cooking. I’ve included a few pictures to give you an idea of what I’ve been experiencing in the past two days of the championships.
This caprese pasta was inspired by a recipe of Jamie Oliver’s that I made many years before doing anything remotely professional with food. It was so basic that I almost felt it was a trap: pasta, olive oil, fresh tomatoes and salt. It was not, as it transpired, a trap. It was simple, but with an outrageously high taste reward.
It felt only fitting to blend such a simple recipe and my favourite salad of all time. The recipe is gluten free, FODMAP friendly, and ready in the time it takes to cook a pot of spaghetti. Caprese pasta hybrid magic.
One of the winning dishes at the first day of the World Pasta Championships in Milan, Italy
Dario Manca, the Australian contestant in the World Pasta Championship
Dario Manca’s winning dish on Day one of the Pasta World Championship, as modelled by Ash from Gather and Feast