Gluten Free Pasta Receipes - DePuma's Gluten Free Pasta

Preparation

1. Heat the olive oil in a medium size pan over medium heat, add the shitake mushrooms and sauté for two minutes.

2. Add the chopped garlic and sliced asparagus, after one minute add the broth.

3. As the sauce is reducing (reduce heat to a slow simmer), cook the ravioli in a pot of salted boiling water until tender.

4. Scoop the ravioli out of the water to prevent breaking and place on a plate.

5. To finish the sauce add the cherry tomatoes and chopped parsley and season with salt and pepper.

6. Pour the sauce over the ravioli and serve with grated parmigiano Reggiano.

Preparation

1. In a food processor puree basil with the pine nuts, cheese, and garlic. Slowly add the extra virgin olive oil.

2. Season with salt and pepper.

3. To serve this simply cook the pasta in a pot of salted boiling water, meanwhile sauté the pesto on low heat for three minutes, add ¼ cup of
   vegetable stock to make a smooth sauce.

4. Once the pasta is cooked scoop it out of the water to prevent breaking and place on a plate and pour sauce over the pasta.

Preparation

1. Heat olive oil in a large pot over medium heat. Add garlic and sauté for about one minute.

2. Add tomatoes, olives, anchovies, capers, oregano and crushed red pepper.

3. Simmer the sauce over medium-low heat until thickened, breaking up tomatoes with a spoon, about 8-10 minutes.

4. Season with salt and pepper.

5. Meanwhile cook your favorite DePuma's pasta in salted boiling water until tender.

6. Drain the pasta and place on a plate, serve the sauce over the pasta and top with chopped parsley and serve with grated parmigiano Reggiano cheese.

Preparation

1. Melt 2 tablespoons of butter in a medium pan over medium heat until golden brown and then add the sage.

2. Once crispy reduce the heat and add the broth
   (Let the butter cool off for about 5 minutes before adding the broth to limit the amount of splatter).

3. Add the remaining tablespoon of butter to thicken the sauce, and season with salt and pepper.

4. Meanwhile cook the tortellini in salted boiling water until tender.

5. Scoop the tortellini out of the pot and put in the pan with the sauce to coat the pasta.

6. Once coated divide the pasta into two plates.