FODMAP friendly pasta with brown butter, lemon, chilli and herbs
FODMAP friendly, vegetarian, nut free, gluten free*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 250 g gluten free spaghetti
- 100 g good quality salted butter
- Lots of freshly cracked black pepper to your taste
- 2 tablespoons capers chopped
- 1 medium chopped fresh red chilli (or less, to your tastes)
- 1/2 teaspoon asafoetida powder optional, see notes
- 1 teaspoon light brown sugar optional, see notes
- 60-125ml (1/4 - 1/2 cup)* pasta water
- 80-100ml (4-5 tablespoons)* freshly squeezed lemon juice, to your tastes 2-3 large lemons
- freshly grated parmesan, to your tastes to taste
- 2 large handfuls of herbs finely chopped (I used basil and continental parsley)
- 200 g cherry tomatoes, chopped or 250g ripe common or Truss tomatoes, chopped
Instructions
- Get everything chopped, squeezed, blended (Parmesan) and assembled. It will make life so much easier.
- Bring a large wok or saucepan half filled with well salted water to the boil. Use just enough water so you can cook the spaghetti but also condense the starch.
- Once the water is boiling, add the spaghetti and use tongs to separate it.
- In a large skillet, melt the butter and crack in the pepper. Use a silicon spatula to move the butter around and continue to cook until it is deep, deep brown in colour and smells delightfully nutty. This will take anywhere from 2-5 minutes.
- Once the butter is browned to your liking, add the capers, chilli flakes, asafoetida and light brown sugar. They will sizzle. Stir them in and cook them off for a minute or so. At any time from here if you’re worried the butter is getting too brown, add some pasta water.
- Add the lemon juice and stir to combine. If you haven’t already, add some pasta water to emulsify the ingredients and form a sauce.
- If your spaghetti is done (just slightly al dente is good) use tongs to transfer it to the sauce skillet. You can allow a little bit of pasta water to piggyback in – it will cook off quite quickly.
- Swirl the spaghetti around in the sauce until it is completely coated and no excess liquid remains. Turn off the heat.
- Add the grated parmesan to your taste and stir through. Do the same with the chopped herbs. Taste and adjust for salt and pepper before gently stirring through the tomatoes. Serve immediately.
Notes
- See FODMAP notes in the body of the post.
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