This is a gluten free version of my Brown Butter Pasta.......I am Italian, so the idea of never having pasta again because I am now choosing to stick to a gluten free diet was devastating. I made this version and will never feel like I am missing my pasta again! I tried brown rice pasta, but I prefer the texture of the corn pasta much more. If you are trying to eat gluten free, this is a great way to get your pasta! :)
Gluten Free Brown Butter Pasta
1 pkg corn spaghetti (I found mine at Trader Joe's, but they have it at most large grocery stores)
1 cube (1/2 cup) butter
1 cup Parmesan/Romano cheese(or more...you can't have too much cheese, in my opinion)
4 cloves garlic, minced
1 Tbsp oil
1 Tbsp salt
salt and pepper to taste
a couple tablespoons chopped basil(about 6 leaves)
cherry tomatoes (halved, optional)
Bring
water to a boil. Add 1 tbsp salt, oil and garlic to the water. Add
pasta and boil 8 minutes.
While
pasta is cooking, put butter into a small saucepan over medium heat.
The solids will separate from the oil in the butter. (At this point, the
oil is clarified butter, but you want to keep going). Continue to heat,
watching until all the solids have separated and the oil turns carmel
in color.
Remove
from heat until all solids sink to the bottom of the saucepan. You can
try to pour out only the oil (the browned butter) or you can use a
coffee filter to separate the solids from the oil (that's what I did and
it was much easier).
Drain pasta and rinse with hot water for about 10 seconds. Transfer back into the warm pan that you boiled it in.
Pour browned butter over the pasta and toss until pasta is completely coated. Add cheese, basil, salt and pepper.
Transfer to a serving dish and serve immediately.
