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Gluten free Pasta with Parsley Sauce, Fresh Tomatoes, and Shaved Parmesan

Last updated 6 years ago

Serves 6
1 pound of gluten free pasta 
2 cups of finely chopped parsley 
2 cups of cherry tomatoes (different colors)
2 chillies finely chopped 
Juice of two lemon
½ cup of shaved parmesan cheese
½ cup of extra virgin olive oil 
In large Stock pot bring 1 gallon of water to a rapid boil 
Add ¼ cup of salt to water and add pasta and stir to avoid sticking
Cook until pasta is al dente (to the tooth) 
For the sauce:
In large sautéed pan add oil and chillies
Slowly heat oil with chillies until chillies start to fry 
Add tomatoes and stir
Add parsley and lemon juice
Remove pasta and add to sauce, add some pasta water if sauce is too dry 
Season with salt and pepper to taste
Sprinkle with parmesan cheese 


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