The phrase it's good considering it is gluten-free was not enough for the development team at Garofalo. They developed a recipe using corn, rice and quinoa to produce high-fibre gluten-free pasta, in the knowledge that many on a gluten-free diet may struggle to eat enough fibre.
Made in a traditional Italian way, so the sauce sticks to the pasta, Garofalo gluten-free pasta is perfect for everyone, not just those on a gluten-free diet
The pairing of prawns and parsley has been a classic in Italy for years. . .
SPAGHETTI WITH COLD WATER PRAWNS AND CAPERS AND PARSLEY PESTO
Cooking time: 15 min
300g Garofalo Gluten-Free Spaghetti
220g cold water prawns
2 garlic cloves (peeled and finely chopped)
7g flat leaf parsley (finely chopped)
5 tbsp extra virgin olive oil (2 to dress the pasta before serving)
10g salted capers
30ml white wine
A splash of lemon juice
20ml of the reserved boiling water from the pasta cooking
In a saucepan, place the finely chopped garlic and oil, and gently warm through. Add the well-rinsed prawns, wine and capers, and simmer for 3-4 minutes. Add a splash of lemon juice.
In the meantime, boil a large pot of water (1L of water per 100g of dry pasta). When boiling, add 2 tbsp of rock salt, then add the pasta and stir well. The correct al dente time for Garofalo Gluten-Free Spaghetti is 9 minutes.
When the pasta is ready, drain it well (reserve some of the cooking water to loosen up the sauce if too thick) and add it to the sauce. Stir well, add the parsley and serve at once.