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How To Enjoy A Gluten-Free Treat.
I never thought that I should ever sing the praises of rice noodles, let alone proclaim them to be a valid, gluten free alternative to pasta. But I’ve come to understand and love rice noodles.
I thought I couldn’t live without pasta until I tried to have gluten free foods and discovered how much better I felt. My body definitely is happier on rice noodles.
However pasta is a great vehicle for carrying flavours, and rice noodles are not. Still, rice noodles have the edge in that you can get them from packet to table, sauced, within 15 minutes .Get more ideas at gluten free foods.
It is not necessary to bring huge vats of water to the boil, salt generously and then pour off a sea of potentially lethal, scalding water. All you need to do is boil a couple of litres of water, place the noodles into a bowl, pour the boiling water over and leave for a few minutes while you prepare the sauce.
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a few minutes, so that the noodles really absorb the sauce.
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as above, pour about 2 litres of boiling water over.
Now leave to soak for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
Once the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to simmer for a couple of minutes while you drain the noodles and cut them into smaller lengths with a pair of kitchen scissors. Add the sliced tomatoes, turn the heat up to high for a minute to soften. Season well with salt and freshly ground black pepper.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
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