Gluten-free Pasta al Filetto. A few days ago, I wrote about how inspiration comes in many forms and unexpectedly. More than sharing a new recipe for gluten-free pasta al filetto di pomodoro (which of course I’ll share), today I want to talk about inspiration and people who inspire me. So this post is dedicated to my dear Chuky Reyna.
The day she turned 57, Chuky, who is Venezuelan, from Caracas and a journalist like me, celebrated it with a new project, her blog Mi camisa blanca. This reminded me that six years ago, I also decided to start my blog, which has brought so much happiness to my life, the very day I turned 50.
And I remembered my mom telling me, while I listened to her incredulously, that the fifties are a wonderful age: we have the maturity and assertiveness to know and decide what we want —and even more important: what we don’t want—, while we have the youth and energy to make our dreams come true.
At 70, my mother, who at 58 was pursuing her post doc at the University of Yale, knew what she was saying.
Now that I see Chuky with the enthusiasm, energy, and humility, of somebody that is undertaking something new, I feel inspired, to say the least, and I think my mom was right.
And I love that we have come to find each other, having so much in common and we exchange ideas, support each other and collaborate too. That’s, precisely, what today’s recipe is about.
I went to Chuky’s house to work on a project we’re cooking together. With the delicacy that characterizes her, knowing I’m eating gluten-free and that I die for pasta, shortly before lunchtime, she began to cook this gluten-free pasta al filetto di pomodoro.
Immediately, I grabbed the camera (her camera) and started to shoot some pictures, which for me is, literally speaking, a compulsion. And I documented the whole process for Chuky to have a recipe for her blog.
And we sat down to eat and enjoyed our lunch and we had not finished clearing the table when Chucky had already sent me the photos to my laptop.
Thanks Chuky for the treasure of your friendship.
Gluten-free pasta al filetto di pomodoro to filetto | Ingredients for 4 servings
1 package gluten-free spaghetti cooked al dente
1 28-ounce can of San Marzano peeled tomatoes
Coarse pink salt
Extra virgin olive oil
1 cup fresh basil leaves cut into julienne
½ cup fresh parsley leaves chopped
Grated Parmesan Reggiano cheese
In a pot over medium heat put the tomatoes to cook for half an hour. While cooking, stir occasionally so the tomatoes fall apart into pieces.
Add salt and 4 tablespoons of olive oil. Remove from heat and let stand for about 10 minutes before serving.
Serve the pasta with plenty of sauce, basil, parsley and cheese.
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