Spaghetti allo scoglio Open

Name: Spaghetti allo scoglio Open
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 320g Barilla Gluten-free Spaghetti; 150g Cashew nuts, soaked and drained; 2 Sheets nori algae, powder; 120ml Alcohol-free white wine; 20g Capers; 15g Dry raisins; 20g Pine nuts; 250g Tomato pulp; 15g Mustard cream; KOMBU WATER; 10 g Kombu seaweed; 1.5 Litres water; 150 g Tomatoes, seeded and cut into strips; 40 ml Extra Virgin Olive Oil; 1 Garlic clove; 1 Bunch basil, roughly torn; TIP Salt and pepper; TIP Chili oil or crushed chili flakes (optional)

Traditional

Open

Lactose free

Kosher

Spaghetti allo scoglio Open

1 hours 20 minutes

When it comes to diets and food sensitivities, finding suitable recipes can be challenging. A popular dish is the traditional pasta allo scoglio, which features a variety of seafood. In this recipe, we present a Vegan, Gluten-free, Halal, and Kosher version of pasta allo scoglio that many more people can enjoy.

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Ingredients

4 servings

320gBarilla Gluten-free Spaghetti

150gCashew nuts, soaked and drained

2Sheets nori algae, powder

120mlAlcohol-free white wine

15gDry raisins

20gPine nuts

250gTomato pulp

15gMustard cream

KOMBU WATER

10 gKombu seaweed

1.5Litres water

150 gTomatoes, seeded and cut into strips

40 mlExtra Virgin Olive Oil

1Garlic clove

1Bunch basil, roughly torn

TIPSalt and pepper

TIPChili oil or crushed chili flakes (optional)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil the cashew nuts for 30 minutes (alternatively you can soak them overnight). Drain and chop into 1cm cubes.

Cashew nuts

Step 2

Soak the kombu for 30 minutes in a pot with 1.5 litres of water. Turn on the heat and gently simmer for 30 minutes to obtain the kombu broth.

Step 3

Sauté the garlic in the oil over medium heat. Add the cashew, raisins, pine nuts, and capers. Keep adding up to 4 ladles of Kombu water while cooking.

Step 4

Add the tomato strips and sauté for 2 minutes. De-glaze with white wine, then add the tomato pulp and let it cook for 5 minutes. Add 2 shredded nori sheets and chilli flakes if desired, and cook for another 5 minutes. Season with salt and pepper and add cooking water to adjust the density of the sauce.

Step 5

In a large pot of boiling salted water, cook the Spaghetti al dente according to package instructions.

Step 6

Drain the pasta, add it to the sauce, and sauté together. Serve hot and enjoy.

Suggestion

This diverse pasta allo scoglio recipe offers a tasty alternative to traditional pasta dishes and can be enjoyed by individuals with lactose intolerances, on a Vegan or Gluten-free diet, and those following Halal or Kosher diets. Try this dish with confidence and savour the delicious taste of a Mediterranean classic.

Spaghetti allo scoglio Open

Spaghetti allo scoglio Open

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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