Open Pasta allo Scoglio

Name: Open Pasta allo Scoglio
Prep time: 30 min
Cook time: 9 min
Total time: 40 min
Yield: 4
Ingredients: 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

Traditional

Open

Halal

Traditional

Kosher

Lactose Free

Vegan

Open Pasta allo Scoglio

40 minutes

Gluten Free Long Pasta

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

4 servings

320g (11,3 oz)Barilla^® Spaghetti No. 5

150gCashew Nuts, soaked and drained

2 sheetsNori Algae, powder

120mlVegan Non Alcoholic White Wine

20gCapers

15gDry Raisins

20gPine nuts

250gTomato Pulp

15gMustard Cream

as requiredKombu Water

10gKombu Seaweed

1.5lwater

150gTomatoes, seeded and cut into strips

40mlextra-virgin olive oil

1 cloveGarlic

1 BunchBasil, 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.

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.

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.

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.

Step 6

Cook the pasta al dente in boiling salted water.

Step 7

Drain the pasta, add it to the sauce, and sauté.

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 minutes

Pack size

400g

Range

Gluten Free

View product

Spaghetti No. 5

Shape

Sèaghetti

Cook time

11 minutes

Pack size

400g

Range

Gluten Free

View product

Open Pasta allo Scoglio

Open Pasta allo Scoglio

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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