Hosting a party can be stressful. At least for me it is. But hosting a last minute party and then realizing that one of your guest can only eat gluten-free is even more stressful. And then, I finally decided that I was going to make the entire menu gluten-free so that I wouldn’t have to create two of each dish or risk the chance of cross contamination.
I’ve hosted a gluten-free dinner before, but this time, this was an impromptu event and I only had 24 hours to plan it all out. And when you have to create gluten-free dishes, it takes just a little more thought and preparation to ensure that everything you’re using passes the test!
My quick run to the grocery store turned into a much longer ordeal since I had to scrutinize every label. Some food categories have evolved dramatically where there are numerous gluten-free options. But when it comes to sauces, seasonings and marinades, it gets a little tricky since the labels can be so long! Even picking up some simple vanilla ice cream was a challenge — but I’m learning!
While at the store, I discovered gluten-free, corn pasta. I’ve tried the rice variety before but wasn’t a fan. With corn pasta, I loved the yellow coloring and it tasted wonderful. And the best part, it wasn’t all mushy like the rice pasta I tried before. I wanted to complement my two types of rib-eye steaks, Italian sausages and grilled vegetables with some “carbs” and so I decided to whip together this amazingly simple, beautifully colored and flavorful pasta dish.
Sun-dried Tomato & Artichoke Pasta with Olives
Here’s what you’ll need:
3/4 – 1 pound Gluten Free Pasta such as Corn Pasta
2-3 Cloves Garlic – crushed
Approximately 2 Cups Bottled or Canned Artichokes – cut into chunks
1 large can of Small, Whole Olives
- 1 Cup Julienne Style Sun Dried Tomatoes
- Fresh Basil Leaves — chiffonade
- Salt & Pepper to taste
- Olive Oil
- Shredded Parmesan Cheese
Here’s all it takes:
- Prepare pasta according to package directions, drain and set aside.
- In a large pot over medium flame, add olive oil and heat.
- Sauté garlic until lightly brown, then add in artichokes, sun dried tomatoes and olives and heat for about 5 minutes.
- Toward the end of the 5 minutes, toss in the basil, salt and pepper and mix together.
- Remove veggies rom heat and toss with pasta in a large bowl.
- Serve topped with freshly grated parmesan cheese.
Feel free to add more or less of the artichokes, sun dried tomatoes and olives as needed to ensure a balanced blend of veggies and pasta. I love the flavors in this dish and it was a hit! The rest of the BBQ turned out wonderful and in the end, it was a beautiful summer’s evening with wonderful food and great friends! I hope you give this beautiful dish a try!