Good Ol' Pasta: Redressed

We came across this rice pasta recipe and loved the idea! Not only it tastes great, it is nutritious, come with fewer calories and is gluten-free. Nothing like a good change from time to time! Kudos to Martha Shulman, the author.

Rice Sticks With Uncooked Tomato Sauce, Tuna, Capers and Olives
Servings: 4 portions

• 1 pound ripe, locally grown tomatoes
• 1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
• Salt and freshly ground pepper to taste
• 1 teaspoon balsamic or sherry vinegar
• 1 tablespoon extra virgin olive oil
• 1 5-ounce can water-packed light tuna, drained and broken up with a fork, or 5 to 6 ounces cooked fresh tuna, cut in thin bite-size pieces
• 1 tablespoon capers, rinsed
• 10 imported black olives, halved and pitted
• 2 tablespoons slivered basil leaves
• 7 to 8 ounces thin rice sticks

Begin heating a large pot of water. Cut the tomatoes in half along the equator. Set a strainer over a bowl, and squeeze out the seeds. Rub the seed pods against the strainer to extract the juice, and discard the seeds. Cupping the skin side of the tomatoes in your hand, grate the tomatoes on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, balsamic vinegar, tuna, capers, olives and olive oil. Allow to sit for 20 to 30 minutes while you soak the rice sticks.
Place the rice sticks in a large bowl, and cover with hot water. Soak for 20 minutes or until pliable, and drain. Using kitchen scissors, cut the noodles in half, into roughly 6- to 8-inch lengths.
When the water comes to a boil, salt generously and add the rice sticks. Boil one minute until tender but still al dente, and drain. Toss at once with the tomato mixture and the basil, and serve.

 

Nutritional information per serving: 287 calories; 5 grams fat; 1 gram saturated fat; 19 milligrams cholesterol; 47 grams carbohydrates; 3 grams dietary fiber (6 grams if using brown rice noodles); 293 milligrams sodium (does not include salt added during preparation); 13 grams protein

Source: NYTimes