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Brown Rice Pasta with Tuna, Olives, Fried Capers and Parsley
Brown Rice Pasta with Tuna, Olives, Fried Capers and Parsley Photo courtesy of Ditte Isager

When you go gluten-free, one of the main things you miss is a good pasta dinner. Fortunately, brown rice noodles offer a suitable alternative for anyone who’s avoiding wheat. In her new cookbook, It’s All Good, Gwyneth Paltrow dishes on the pasta replacement, then pairs the noodles with briny capers and oil-packed tuna in a good-for-you dinner. The pasta’s puttanesca-like sauce gets its bold flavor from anchovies, garlic and a pinch of red-pepper flakes--all assertive ingredients that make this easy dish taste as if it took twice as long to make.

Makes 4 servings

½ pound brown rice pasta

⅓ cup extra-virgin olive oil

½ cup capers, rinsed and dried

8 garlic cloves, thinly sliced

8 good-quality anchovy fillets

¼ teaspoon red-pepper flakes

Three 5-ounce cans olive-oil-packed tuna, oil drained and discarded

⅓ cup pitted kalamata olives, halved

Juice of 1 large lemon

½ cup finely chopped flat-leaf parsley leaves

1. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente, about 8 minutes.

2. Meanwhile, in a large skillet set over high heat, warm the olive oil. Add the capers and pan-fry, stirring once or twice, until crispy, about 2 minutes. (Be careful; the capers tend to pop a bit in the oil.) Using a slotted spoon, transfer the capers to a small plate and set aside.

3. Reduce the heat to medium-low and add the garlic, anchovies and red-pepper flakes to the oil in the skillet. Cook, stirring constantly, until the anchovies have dissolved into the oil, the garlic is just beginning to brown and the entire mixture is fragrant, about 4 minutes.

4. Add the tuna and olives to the skillet, and stir to break the tuna into bite-size pieces and coat it with the garlic-anchovy mixture. Pour the lemon juice over the mixture and stir until it just comes together and the tuna is warmed through and barely beginning to brown at the edges, 2 minutes longer. Remove the skillet from the heat and add the reserved capers and parsley. (At this point, your pasta should be done cooking and drained.)

5. Divide the pasta among four plates or bowls. Divide the tuna mixture over each portion and serve immediately.


Recipe from IT’S ALL GOOD by Gwyneth Paltrow. Copyright © 2013 by Gwyneth Paltrow. Used with permission by Grand Central Publishing. All rights reserved.

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