Since discovering that living in a wheat-free world suited my system a lot better, I’ve spent a bit of time experimenting with the variety of alternatives that are available. In the early days of wheat-free products there was, shall we say, a LOT of room for improvement. The breads typically tasted like cardboard and the pastas often failed to hold their shape, turning into a watery glug.
But behold the advancements of the 21st Century! Wheat-free breads and pastas are now being produced which rival and even surpass their wheaten counterparts.
San-Remo make a beaut range of Spaghetti, Tagliatelle, Penne, etc, that hold up under all the usual pasta tests: they remain aldente when cooked, they hold the sauce well on the plate, and they taste great.
Here’s one of my week-night stand-bys - a quick and easy tuna-pasta with fresh herbs. It was so un-seasonally warm yesterday that a light pasta seemed just the thing – spring is definitely returning!
I grew these Rocket and Chicory herbs myself, in pots by the back door, using organic compost.
Spaghetti Pesce with Fresh Herbs
1 packet of gluten-free spaghetti pasta,
1 can of dolphin-safe tuna in oil
1 large dollop of Organic soya mayonnaise
1 small red Spanish onion, finely sliced
a handful of fresh green herbs, shredded
(I used Rocket and Chicory, but basil, coriander, spinach, dandelion greens, etc, are also great)
Bring a large pot of water to the boil and cook the spaghetti until aldente - cooked, but with a slight firmness to the bite.
Drain most of the oil off the tuna and scatter it into a mixing bowl. Slice the Spanish onion finely and shred the green herbs and add them to the tuna. Add a dollop of mayonnaise to the tuna and herbs and mix through lightly.
On the weekend, you could make your own mayo from scratch, but for 'quick-and-easy', shop-bought organic does just fine.
When the pasta is cooked, drain it and place in a serving bowl. Top with the tuna mix and fold it though with a couple of large forks. Serve immediately with a sprinkle of freshly ground pepper.