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Serves 4
- 1
tablespoon (15 mL) vegetable oil
- 2
garlic cloves, minced
-
1/3 cup (75 mL) sun-dried tomato paste (recipe here)
- 1
tablespoon (15 mL) capers, rinsed and chopped
-
1/4 cup (50 mL) dry white wine
-
1/2 cup (125 mL) heavy cream
-
1/2 cup (125 mL) crumbled GF Gorgonzola cheese (3
ounces)
- 1
pound (450 g) GF pasta
-
1/4 cup (50 mL) plus 2 tablespoons (25 mL) freshly
grated
Parmigiano-Reggiano cheese, plus more for serving
- 1
tablespoon (15 mL) flat-leaf parsley, chopped fine
1.
Heat the oil in a large deep skillet. Add the garlic and
cook over medium heat until golden, about 2 minutes.
Stir in the sun-dried tomato paste and capers, add the
wine and cook for 1 minute. Stir in the cream and
Gorgonzola and cook just until the cheese melts, about 1
minute.
2. Meanwhile, cook the pasta in a pot of boiling salted
water until al dente. Drain the pasta, reserving about
1/4 cup (50 mL) of the water. Add the pasta to the sauce
in the skillet and toss to coat; add some of the pasta
cooking water to thin the sauce if needed. Stir in the
grated cheese and the parsley. Mound the pasta on plates
and serve with the extra grated cheese.
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