Gluten Free Fusilli Pomodoro Fresco

Some of my favorite pasta dishes are those that get made from whatever we have in the refigerator.  If you don't have some of the ingredients on hand for this dish, then experiment.  Here's a tip for making the gluten free pasta:  WHEN MAKING GLUTEN FREE PASTA IT IS IMPORTANT TO ADHERE TO THE COOKING TIME ON THE BOX.  HOWEVER, A CHEFF FROM ITALY TOLD ME A SECRET THAT IS A KEEPER!  USE A PASTA PAN WITH A STRAINER INSERT.  HALF WAY THROUGH THE COOKING PROCESS, REMOVE THE PASTA AND RINSE IT UNDER COLD WATER.  RETURN THE PASTA IN THE STRAINER TO THE ORIGINAL WATER AND CONTINUE COOKING.  This technique results in the pasta holding together and having a nearly identical consistency to regular pasta.

Pomodoro Fresco Sauce

1 lb. Gluten Free Fusilli

1 Cup sliced fresh mushrooms (white or portobella)

1/4 Cup diced Sweet Yellow Onion

1 Large Garlic Clove plus 1 Small Garlic Clove minced

3 Tblspn.  Capers (Non-Pareil)

3 Tblspn. Chopped Black Olives

1/2 of a Roasted Red Pepper roughly chopped

2 Tblspn. Dried Parsley

1 Tblspn. Dried Basil

1/2 Tspn. Dried Oregano

4 Fresh Basil Leaves cut Chefanade style

30 oz. Diced Tomatoes with juice

2 Tblspn. Tomato Paste

3 Tblspn. Extra Virgin Olive Oil

Salt and Black Pepper to Taste

In a low saucier or a frying pan, heat the olive oil.  Add the sliced mushrooms, diced sweet yellow onion and garlic to the pan.  When the mushrooms start to turn golden brown and the onion sweats, add the diced tomatoes with juice and the tomato paste.  Stir to incorporate and add dried Parsley, Basil and Oregano and salt and pepper to taste.  Let cook 10 minutes over medium high heat bringing to a low boil.  Add the Capers, Olives and Roasted Peppers.  Continue cooking over medium high heat, stirring frequently, for another 10 minutes.  Reduce heat to a simmer, taste and adjust seasoning if necessary, add the fresh basil chefanade and allow to simmer for 30 minutes.  Cook gluten free pasta according to directions (and the tip above) in a pot of boiling, salted water.  When pasta is fully cooked, but still al dente, strain and add pasta directly to pan with sauce. Raise the heat on the sauce to medium and allow the pasta to cook in the sauce for another minute.

Note:  The term "al dente" refers to the desired texture of the pasta.  When the pasta is cooked al dente there will be a slight resistence in the center of the pasta when it is finished cooking.    It's literal translation is "to the tooth". . .so you want a little resistence to the tooth.