Gluten-free Pasta al Filetto. A few days ago, I
wrote about how inspiration comes in many forms and unexpectedly. More than
sharing a new recipe for gluten-free pasta al
filetto di pomodoro (which of course I'll share), today I want to talk
about inspiration and people who inspire me. So this post is dedicated to my dear Chuky Reyna.
The day she turned 57, Chuky, who is Venezuelan, from
Caracas and a journalist like me, celebrated it with a new project, her blog Mi camisa blanca. This reminded me that
six years ago, I also decided to start my blog, which has brought so much
happiness to my life, the very day I turned 50.
And I remembered my mom telling me, while I listened to her
incredulously, that the fifties are a wonderful age: we have the maturity and
assertiveness to know and decide what we want —and even more important: what we
don’t want—, while we have the youth and energy to make our dreams come
At 70, my mother, who at 58 was pursuing her post doc at the
University of Yale, knew what she was saying.
Now that I see Chuky with the enthusiasm, energy, and
humility, of somebody that is undertaking something new, I feel inspired, to
say the least, and I think my mom was right.
And I love that we have come to find each other, having so
much in common and we exchange ideas, support each other and collaborate too.
That’s, precisely, what today's recipe is about.
I went to Chuky’s house to work on a project we're cooking
together. With the delicacy that characterizes her, knowing I'm eating
gluten-free and that I die for pasta, shortly before lunchtime, she began to
cook this gluten-free pasta al filetto di pomodoro.
Immediately, I grabbed the camera (her camera) and started
to shoot some pictures, which for me is, literally speaking, a compulsion. And
I documented the whole process for Chuky to have a recipe for her blog.
And we sat down to eat and enjoyed our lunch and we had not
finished clearing the table when Chucky had already sent me the photos to my
Thanks Chuky for the treasure of your friendship.
Gluten-free pasta al
filetto di pomodoro to filetto | Ingredients for 4 servings
1 package gluten-free spaghetti cooked al dente
1 28-ounce can of San Marzano peeled tomatoes
Coarse pink salt
Extra virgin olive oil
1 cup fresh basil leaves cut into julienne
½ cup fresh parsley leaves chopped
Grated Parmesan Reggiano cheese
In a pot over medium heat put
the tomatoes to cook for half an hour. While cooking, stir occasionally so the
tomatoes fall apart into pieces.
Add salt and 4 tablespoons of
olive oil. Remove from heat and let stand for about 10 minutes before serving.
Serve the pasta with plenty of
sauce, basil, parsley and cheese.
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Etiquetas: gluten free, Italian cuisine, pasta