When I saw a photo of a recipe just like this one in a grocery store ad—no recipe included—I knew I had to re-create it myself. And I did! This low-FODMAP Greek-inspired pasta features cherry tomatoes that are sautéed until they blister, and they’re delicious when they pop in your mouth. It’s especially good when it’s served alongside a simple baked tilapia: Sprinkle tilapia fillets with lemon juice, kosher salt, black pepper, and paprika and bake at 425°F (220°C, or gas mark 7) for about 10 minutes while you prepare the pasta.
YIELD: 4 SERVINGS
LOW FODMAP GREEK BLISTERED-TOMATO PASTA Ingredients
- 8 OUNCES (225 G) GLUTEN-FREE RICE SPAGHETTI
- 2 TABLESPOONS (28 ML) OLIVE OIL
- 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
- 1 CUP (150 G) CHERRY TOMATOES
- 4 CUPS (120 G) FRESH BABY SPINACH
- ½ CUP (85 G) KALAMATA OLIVES, DRAINED
- 1 TEASPOON ANCHOVY PASTE (CHECK PRODUCT INGREDIENTS FOR FODMAPS)
- ½ TEASPOON DRIED OREGANO
- ½ TEASPOON KOSHER SALT
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
- ½ CUP (75 G) CRUMBLED FETA CHEESE
LOW FODMAP GREEK BLISTERED-TOMATO PASTA Steps
- Bring a large pot of lightly salted water to a boil.
- Add the spaghetti and cook according to the package directions. Set aside ¼ cup (60 ml) of
the cooking liquid. - Drain the spaghetti and rinse under cold running water.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook until it starts to brown.
- Remove the garlic from the pan and discard.
- Add the cherry tomatoes and sauté until they start to blister or pop, about 1½ to 2 minutes.
- Reduce the heat to low and stir in the spinach, Kalmata olives, and anchovy paste.
- Continue sautéing until the spinach is wilted, about 3 to 4 minutes. Season with the oregano,
kosher salt, and black pepper. - Toss the drained spaghetti into the tomato mixture using a pair of tongs,
adding the reserved pasta liquid to keep the pasta from sticking. - Cook just until heated through.
- Stir in the feta cheese and serve immediately.
