I looked askance at this recipe for a couple of minutes – I mean, pasta and potatoes in the same dish? That’s a lot of carbs. But then my husband suggested it and, let’s face it, carbs are DELICIOUS. So we tried it out.*
Pasta with potatoes, gorgonzola, and fried sage
12oz fingerling potatoes, cut into 0.5″ pieces
12oz pasta (the recipe calls for twisty pasta, but when you’re gluten-free you make do with what you can find)
3T olive oil
0.25c fresh sage leaves
2T white balsamic vinegar (yes, we just used the regular stuff)
3T salted butter
3T chopped fresh chives
3oz gorgonzola (or other creamy blue cheese)
- Mix potatoes, 2qt water, and 2T salt. Bring to a boil, cook over high until potatoes are tender, about 5 minutes. Transfer potatoes to colander with slotted spoon. Return water to boil and cook pasta.
- Meanwhile, heat olive oil in large skillet over medium-high heat. add sage and cook until crisp, about 1 minute. Remove cooked sage with slotted spoon. Return the pan to medium-high heat and add potatoes and 0.5t both salt & pepper. Cook until potatoes are golden, ~5 minutes. Off heat, add in balsamic vinegar.
- Drain pasta, saving 0.75c of water. Add pasta to skillet with potatoes, placing over medium-high heat. Add butter and cooking water, toss until creamy. Stir in chives. Sprinkle with gorgonzola, crush sage over the top. Serve.
* Apropos of nothing: the photo on the cover for the Milk Street Magazine that this recipe is in? Looks like it’s out of a 1970s cookbook. A roast with peppers and a hard-boiled egg inside? It might be delicious, but I can’t even with the picture of it. I shudder a little bit inside every time I see it.
It’s summer. It’s probably hot, or is going to be hot in the next couple of weeks. It’s also tomato season and if you’re a gardener, you may have too many tomatoes. May I recommend something as simple as throwing some pasta into your next caprese salad?
1.5 lbs ripe tomatoes, chopped
0.25c extra-virgin olive oil
1 garlic clove, minced
2T fresh basil, chopped
6oz fresh mozzarella
1lb pasta, cooked
salt & pepper to taste
Mix everything together in a large serving bowl except the pasta, while the pasta is cooking. Add once it’s done. Mix. Eat. Enjoy.
Spicy bucatini is one of our favorite weeknight meals. It’s quick and easy and simple to make gluten-free by using gluten-free pasta. We eat this very regularly. We’ve been making it for so long, I’m not even sure where we got the recipe from. This one’s pulled from my memory.
2T olive oil
3 cloves garlic, minced
0.25 – 0.5t red pepper flakes (more or less depending on how spicy you like it)
0.25lb pancetta, diced
28oz petit diced tomatoes (You can use the regular diced tomatoes. I prefer the smaller cut.)
2T minced fresh sage
0.5c parmesan, freshly shredded
1lb bucatini or other long, thin pasta
- Heat the olive oil, garlic, red pepper flakes, and pancetta over medium heat in a saucepan until fragrant (about 2-3 minutes). Add tomatoes, simmer for 10 minutes, until thicker. Add sage.
- Meanwhile, heat 4qts water to boil. Cook your pasta as directed, reserving 0.25c before you drain it.
- Return pasta to pot, add sauce & cheese. Stir to combine over the still-warm burner for about a minute. Add as much leftover water as needed to make it smooth.
- Serve, with extra cheese to pass if you like parmesan. Mmmm, parmesan.
Salmon with farfalle is one of our long-standing pasta dishes. It precedes our gluten-free days, but easily adapted since it’s pretty easy to find gluten-free pasta. We use Barilla – but they don’t make it in farfalle form – so we used penne here. My kingdom for all the different pasta shapes with gluten-free ingredients…
Salmon with Farfalle
2T olive oil
2 medium minced garlic cloves
0.25t hot red pepper flakes
20oz can petit diced tomatoes
0.5lb salmon filet, skinned and coarsely chopped
0.5c heavy cream
ground black pepper to taste
2T minced fresh basil (we skipped it this time as it’s not basil season)
1lb gluten-free farfalle (or regular farfalle. whichever.)
- Heat oil, garlic, and hot red pepper flakes in skillet over medium heat until fragrant. Add tomatoes, simmer for 10 minutes. Mix in salt. Add salmon & cream, mixing to blend. Heat for another 5 minutes, until fish is cooked. Add pepper and basil.
- Meanwhile, heat 4 quarts of water over high heat for the pasta. Once boiling, add 1T salt and pasta. Cook the pasta according to package directions. Drain. Return to pan. Toss with sauce. Serve immediately.