Me and Italian food go together like white on rice. We’re a match made in heaven (if all you do in heaven is eat delicious food guilt-free, which is exactly how I imagine it to be). So, I am sure you can imagine that eating gluten free (mostly*) for me has not been easy for this very reason, among others.
Yes, I know that risotto (also a favourite) does not contain any wheat, but who has the time to make it, especially on a weekday???
In an attempt to replicate one of my all time favourite pasta recipes, I headed back to the organic/health/allergy aisle at the grocery store to pick up a wheat-free alternative to regular pasta. And there I found it: kamut pasta. And it was delicious!
Like quinoa, kamut is an ancient grain super packed with protein. This complex carb does contain gluten, however apparently it’s a lot easier to digest than most wheat products. Tested and true. My delicious Italian dinner for two was not accompanied by a glutard attack.
I wish I had taken a picture of the pasta dish for you because it looked as awesome as it tasted. For now, the recipe will have to do.
Kamut Fusilli in a Garlic and Olive Oil Sauce
2 servings
Ingredients:
- 3 cups of kamut fusilli pasta
- ¼ cup of olive oil
- 4 gloves of garlic, minced
- 2 basil leave chopped
- 3 oz Buffalo mozzarella cheese
- 3 sun-dried tomatoes, chopped
Directions:
Boil pasta according to package directions. While pasta is boiling, heat olive oil in a skillet on medium heat. Add garlic and sauté until golden brown (be careful not to burn the garlic). Drain pasta and toss in the skillet with the sauce. Remove from heat. Add basil and tomatoes, top with cheese and serve hot. Enjoy!
*I have decided that G-free ain’t for me. One day a week I endure a massive stomach ache so that I can gorge myself on all the wheat products I love. Sorry tummy, this Fat Girl in a Little Coat needs her non-complex carbohydrate fix every now and again.
