Open Pasta allo Scoglio
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Open Pasta allo Scoglio
40 minutes total
When it comes to special diets and food sensitivities, finding suitable recipes can be challenging. One popular dish is the traditional pasta allo scoglio, which features a variety of seafood. However, this dish may not be suitable for those with shellfish allergies or who follow specific dietary requirements. In this recipe, we present a vegan, lasctose-free, gluten-free, halal, and kosher version of pasta allo scoglio that more people can enjoy.
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Ingredients
Serves 4
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 150g | Cashew Nuts, soaked and drained |
| 2 sheets | Nori Algae, powder |
| 120ml | Vegan Non Alcoholic White Wine |
| 20g | Capers |
| 15g | Dry Raisins |
| 20g | Pine Nuts |
| 250g | Tomato Pulp |
| 15g | Mustard Cream |
| as required | Kombu Water |
| 10g | Kombu Seaweed |
| 1.5l | Water |
| 150g | Tomatoes, seeded and cut into strips |
| 40ml | extra-virgin olive oil |
| 1 clove | garlic |
| 1 Bunch | Basil, roughly torn |
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
Here are the six easys steps for an alternative seafood pasta recipe:
Step 2
Soak overnight or boil the cashew nuts for 30 minutes. Chop the cashew nuts to 1cm cubes.
- cashew nuts
Step 3
Soak the kombu in 1.5 liters of water for 30 minutes in a pot. Turn on the heat and gently simmer for 30 minutes to obtain the kombu broth.
- kombu
- water
Step 4
On medium flame, sauté the garlic in the oil. Add the soaked or boiled cashew, the raisins, pinenuts, and capers. Keep adding up to four ladles of Kombu water while cooking.
- garlic
- oil
- raisins
- pine
- nuts
- capers
- tomato
Step 5
Add the tomato cut in strips, sauté for 2 minutes, and deglaze with white wine. Add the tomato pulp, let it cook for 5 minutes, and then add 2 shredded nori sheets and samphire chopped finely. Cook for another 5 minutes, season with salt and pepper, and add cooking water to adjust the density.
- white wine
- tomato pulp
- nori sheets
- samphire
- salt
- pepper
Step 6
Cook the pasta al dente in boiling salted water.
- gluten-free spaghetti
Step 7
Drain the pasta, add it to the sauce, and sauté.
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
Spaghetti No. 5
Ideal for those who have to give up gluten, but not the pleasure of pasta. Thanks to the new recipe with brown rice, from today Gluten-Free Spaghetti offers an even more harmonious and balanced taste, for a Gluten-Free pasta that is finally as good as Barilla ever was.
- Shape Sèaghetti
- Cook time 11 mins
- Pack size 400g
- Range Gluten Free