the art of cooking gluten-free pasta
If you’ve ever cooked gluten-free pasta, you know about its tendency to end up a mushy, sticky mess. We’ve been there, done that. So we turned to the pros—Italpasta—for some advice on how to cook gluten-free pasta.
5 tips for cooking gluten-free pasta
#1: Always cook gluten-free pasta in lots of water, preferably 5 to 6 quarts per pound of pasta.
#2: Season your pasta water with one tablespoon of salt per pound of pasta after it begins to boil. Gluten-free pasta gets a boost of flavour from properly seasoned pasta water.
#3: Stir pasta immediately after adding to water and continue to stir for the first 30 seconds to avoid sticky noodles or pasta stuck to the bottom of your pot.
#4: Undercook and test. Some gluten-free pastas will become mushy if overcooked. Start testing your pasta 2 minutes before it is fully cooked (according to package instructions) and check every minute until al dente. Italpasta Gluten-free pasta is made from a delicious combination of rice and non-GMO corn that helps to ensure you get the perfect plate of pasta every time.
#5: Never rinse your pasta. Rinsing gluten-free pasta not only cools down your cozy meal, it can also give noodles a gummy texture.
Made in Italy and approved by Canada’s Gluten Free Certification Program, Italpasta has become a go-to for gluten-free fusilli, penne and spaghetti.
Italpasta Gluten-Free Zesty Pizza Casserole
A gooey, baked gluten-free dish for kids and the young at heart!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 box (340g) Italpasta Gluten Free Penne Rigate, cooked and drained
1 jar (680 mL) Italpasta Marinara Smooth Style Sauce
1 tbsp (15 mL) Italpasta Extra Virgin Olive oil
3/4 cup (180 mL) thinly sliced gluten-free pepperoni
2 cups (500 mL) sliced mushrooms
1 green pepper, chopped
2 cloves garlic, minced
2 tsp (10 mL) dried oregano leaves
1 1/2 cups (375 mL) shredded part skim mozzarella cheese
Preheat the broiler to high; position the rack to the centre of the oven. Arrange the pepperoni in an even layer on a foil-lined baking sheet. Broil for 3 minutes or until crisp around the edges. Set aside.
Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushrooms, green pepper, garlic and oregano. Cook for 5 to 7 minutes or until tender; stir in the sauce. Simmer, stirring occasionally, for 10 minutes or until heated through and slightly reduced.
Toss the sauce mixture with the cooked penne and half of the crisp pepperoni. Transfer to an 8-inch baking dish. Sprinkle the cheese over the penne and top with the remaining pepperoni. Broil for 5 minutes or until the cheese is melted. Let stand for 5 minutes before serving.
Tip: Customize this casserole by using any of your family’s favourite pizza toppings.