Easy Barilla Gluten Free Puttanesca Pasta Food

EASY GLUTEN FREE PUTTANESCA PASTA | BARILLA

Steps:

• Bring a large pot of water to a boil
• Meanwhile sauté garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color
• Add the tomatoes, olives and capers, bring to a simmer
• Season the sauce with salt
• Cook pasta according to package directions
• Drain pasta and toss with the sauce in a large mixing bowl
• Stir in parsley and romano cheese (optional) before serving

EASY BARILLA® GLUTEN FREE PUTTANESCA PASTA

Steps:

• Bring a large pot of water to a boil.
• Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color.
• Add the tomatoes, olives and capers, bring to a simmer.
• Season the sauce with salt.
• Cook pasta according to package directions.
• Drain pasta and toss with the sauce in a large mixing bowl.
• Stir in parsley and Romano cheese (optional) before serving.

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375° F and grease 13 x 9 casserole dish.
• Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
• Drain macaroni and set aside.
• Melt butter in medium saucepan.
• Stir in seasoned salt and pepper; remove from heat and set aside.
• In a large mixing bowl, whisk corn starch into milk until smooth.
• Stir milk into butter mixture and whisk until well-blended.
• Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
• Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
• Combine cheese mixture with macaroni and spoon into prepared pan.
• Top with crunchy topping (recipe below) and reserved shredded cheese.
• Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
• CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

EASY BARILLA® GLUTEN FREE PUTTANESCA PASTA

Steps:

• Bring a large pot of water to a boil.
• Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color.
• Add the tomatoes, olives and capers, bring to a simmer.
• Season the sauce with salt.
• Cook pasta according to package directions.
• Drain pasta and toss with the sauce in a large mixing bowl.
• Stir in parsley and Romano cheese (optional) before serving.