Open Pasta allo Scoglio
40 minutes total
When it comes to special diets and food sensitivities, finding suitable recipes can be challenging. One popular dish is the traditional pasta allo scoglio, which features a variety of seafood. However, this dish may not be suitable for those with shellfish allergies or who follow specific dietary requirements. In this recipe, we present a vegan, lasctose-free, gluten-free, halal, and kosher version of pasta allo scoglio that more people can enjoy.
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|320g (11,3 oz)||Barilla® Spaghetti No. 5|
|150g||Cashew Nuts, soaked and drained|
|2 sheets||Nori Algae, powder|
|120ml||Vegan Non Alcoholic White Wine|
|as required||Kombu Water|
|150g||Tomatoes, seeded and cut into strips|
|40ml||extra-virgin olive oil|
|1 Bunch||Basil, roughly torn|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are the six easys steps for an alternative seafood pasta recipe:
Soak overnight or boil the cashew nuts for 30 minutes. Chop the cashew nuts to 1cm cubes.
- cashew nuts
Soak the kombu in 1.5 liters of water for 30 minutes in a pot. Turn on the heat and gently simmer for 30 minutes to obtain the kombu broth.
On medium flame, sauté the garlic in the oil. Add the soaked or boiled cashew, the raisins, pinenuts, and capers. Keep adding up to four ladles of Kombu water while cooking.
- pine nuts
Add the tomato cut in strips, sauté for 2 minutes, and deglaze with white wine. Add the tomato pulp, let it cook for 5 minutes, and then add 2 shredded nori sheets and samphire chopped finely. Cook for another 5 minutes, season with salt and pepper, and add cooking water to adjust the density.
- white wine
- tomato pulp
- nori sheets
Cook the pasta al dente in boiling salted water.
- gluten-free spaghetti
Drain the pasta, add it to the sauce, and sauté.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
Spaghetti No. 5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Pack size 500g