Makes 4 servings. Difficulty
8 oz. gf linguine 1 Tablespoon olive oil 2 large shallots, chopped 2 oz. pancetta 1 large garlic clove, minced 1-26oz. jar of organic gluten-free pasta sauce (like Muir Glen Organic) 1/2 cup chopped black olives 1 Tablespoon capers, rinsed and drained 1/4 cup Parmigiano Reggiano cheese, grated
Cook the pasta according to the package directions.
While the pasta cooks, heat the olive oil in a large skillet over medium high heat. Add the shallots, pancetta and garlic; saute for about 5 minutes. Add the pasta sauce; cook, stirring occasionally, for about 5 minutes. Stir in the olives and capers.
Drain the cooked pasta and add to the sauce. Toss to coat. Sprinkle with cheese. Serve.
We used Tinkyada’s gf linguine for this recipe (www.tinkyada.com).