Gluten Free Pasta all’assassina

This dish is packed with umami one of the taste taste receptors, responsible for that savory sensation. The dish is named assassina (assassin) because you must not tamper with it, and in a sense you are "killing" the pasta. The cooking is similar to making a risotto by adding ladles of broth as it evaporates until the pasta is cooked. I did not know if this dish could have been turned into a gluten free version since it is highly dependent on the starch released from the pasta. Well, I ended up trying it with two brands of gluten free spaghetti which I found to be comparable in carbohydrate release to regular pasta. My favourite brand is the gluten free Rummo pasta which comes from Italy and is delicious! The second is the Barilla gluten free spaghetti, which may be easier to find and will do the trick. The spaghetti becomes crispy and golden and the sauce that renders from it has a flavour unlike any you've tasted before! You have to try it out, don't be intimidated by it, dive in and enjoy.

Ingredients for gluten free pasta all'assassina (2 servings)

2L of water, seasoned generously with salt

2 (156 ml) cans of tomato paste

4 tbsp of olive oil

2 tsp of minced garlic

Chili flakes to taste (optional)

1 (340g) pack of gluten free spaghetti - Rummo preferred

Parmigiano Reggiano to taste

Directions

1. Bring 2L of water to a simmer, mix in 2 cans of tomato paste until incorporated, salt this broth as desired

2. Heat 4 tbsp of olive oil and add 2 tsp garlic, 1 tsp salt and chili flakes (optional) - sauté until fragrant (30-40seconds)

3. Add 2 ladles of the tomato broth to the pan with the garlic

4. Lay the gluten free pasta flat in the pan on top of the broth and garlic, add ladles of broth until the pasta is covered

5. Leave it to cook, undisturbed - some browning will happen and the broth will evaporate so add ladles as you go

6. Flip pasta once browning has occurred and repeat steps 4-5 on this side

7. Alternate back and forth until the pasta is cooked to your desire, al dente or past it

8. Serve with fresh Parmigiano Reggiano

Directions with photos

1. Bring 2L of water to a simmer, mix in 2 cans of tomato paste until incorporated, salt this broth as desired.

2. Heat 4 tbsp of olive oil and add 2 tsp garlic, 1 tsp salt and chili pepper flakes (optional) - sauté until fragrant (30-40seconds)

3. Add 2 ladles of the tomato broth to the pan with the garlic

4. Lay the gluten free pasta flat in the pan on top of the broth and garlic, add ladles of broth until the pasta is covered

5. Leave it to cook, undisturbed - some browning will happen and the broth will evaporate so add ladles as you go

6. Flip pasta once browning has occurred and repeat steps 4-5 on this side

7. Alternate back and forth, flipping the pasta, until the pasta is cooked to your desire, al dente or past it

8.Serve with fresh Parmigiano Reggiano

Buon Appetito!