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Gluten Free Italian Recipes: Sicilian Pasta Sauce
Posted By yum On November 26, 2007 @ 2:14 am In Italian, Pasta, Vegetarian, tomatoes | 3 Comments
I don’t know about you all, but it’s hard to daydream about new recipes when your refrigerator is bursting with food and all you have to do is pull out a few plastic tins to enjoy some of your favorite dishes. I’ve been feasting on portobello mushroom stuffing filled acorn squash  drizzled in vegetarian gravy , with cranberry sauce and the occasional mashed potato for days now. Is that bad? It just tastes so good… and, miraculously, is good for me. Unlike, perhaps, all those delicious fruit pies. Mmm, pie. But I had to admit, my taste buds were starting to revolt just a little bit, and clamor for variety. Gluten-free pasta was calling my name… but yet, I couldn’t just let those leftovers go to waste, could I? So, I decided to try something from Thanksgiving in a new way. I’d tried out a new recipe for broccoli covered in a yummy Sicilian tomato sauce that evoked the best balsamic glazed elements of a eggplant caponata dish. But honestly, the broccoli didn’t really do it for me. I love broccoli, and I totally loved the sauce in a spoon-licking sort of way, but I just wasn’t feeling the pairing. So I decided to separate these two elements for good- ditched the broccoli and used the sauce on some tasty gluten-free spaghetti. Perfecto! Is that a word? It should be. While the pasta was boiling I threw a bunch of fresh asparagus in the oven to roast drizzled in olive oil, salt, and pepper. Simple, but oh so good. When it came out I added a splash of balsamic vinegar, and had the perfect side dish for my new, improved, Sicilian Pasta Recipe. We sprinkled on some parmesan judiciously, and I added some extra pine nuts (and later, kidney beans for added fiber and protein) and had a absolutely delicious, Italian meal. Tired of your same old pasta sauce recipe? Try this recipe- it’s simpler than caponata but channels the same divine flavors.
Sicilian Pasta Sauce Recipe
3 tbsp olive oil
Heat oil and saute parsley and onions until translucent (10-15 minutes). Add wine, wine vinegar, tomato paste, spices and garlic clove and simmer until liquid reduces and gets thick. Add tomatoes with liquid and let thicken again. Add olives, let sauce simmer and flavors permeate, and finally add raisins and nuts. The longer the sauce simmers, the better the flavor will get.
Serve with pasta and a nice green vegetable like roasted asparagus, sauteed and seasoned green beans, or roasted chili garlic broccoli on the side.
This was more to my taste than DH’s, but I really loved the flavors. It reminds me of eggplant caponata, without the eggplant. Yummy!
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URL to article: http://www.bookofyum.com/blog/gluten-free-italian-recipes-sicilian-pasta-sauce-1276.html
URLs in this post:
 portobello mushroom stuffing filled acorn squash: http://www.bookofyum.com/blog/?p=1271
 vegetarian gravy: http://www.bookofyum.com/blog/?p=1208
 Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course
 Pasta: http://www.bookofyum.com/recipes_v2/listrecipes.php#Pasta
 Italian: http://www.bookofyum.com/recipes_v2/listrecipes.php#Italian
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