| Ok. I never thought that the day would come when | | | | 4 tbs extra virgin olive oil |
| I would sing the praises of a rice noodle. Let alone | | | | 3 or 4 plump garlic cloves (crushed, peeled, green |
| consider it a valid, gluten-free alternative to pasta. | | | | germ removed andminced ) |
| But I've come to understand and love the little | | | | 1 good pinch, or as much as 1/4 tsp, dried chilli flakes |
| blighters. | | | | 6 anchovy fillets in olive oil (drained and finely |
| In olden times (that is until about 4 months ago) I | | | | chopped) |
| thought I couldn't live without pasta; then I tried - | | | | 4 tbs tomato paste/puree |
| and discovered how much better I felt. My body | | | | 125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough |
| certainly is a happier creature on rice noodles. | | | | to drink) |
| But pasta is a fantastic vehicle for carrying flavours, | | | | 250g/ 8 oz cherry, or mini plum tomatoes cut into |
| and rice noodles, truth to tell, are not. Still rice | | | | quarterssalt and freshly ground black pepper to taste |
| noodles have the edge in that you can get them | | | | 200g/ 7 oz can tuna in olive oil (drained) |
| from packet to table, sauced, within about 15 | | | | 3-4 tbs diced black olives (stones removed) |
| minutes flat. | | | | Method |
| There's no need to bring huge vats of water to the | | | | Place the rice noodles in a bowl and, as directed |
| boil, salt humungously and then drain off a veritable | | | | above, pour approximately 2 litres of boiling water |
| sea of potentially lethal, scalding water. (Never a | | | | over. (If it's slightly less or slightly more, it really |
| good idea with small children and furry companions in | | | | doesn't matter, provided the noodles are fully |
| the kitchen.) All you have to do is boil a kettle full of | | | | covered. Give them a quick stir around with a |
| water, throw the noodles into a bowl, pour the | | | | wooden spoon, so you don't get the odd gummy |
| contents of the kettle over and leave to sit for a | | | | clump that has not absorbed the water evenly.) |
| few minutes while you prepare the sauce. | | | | Now ignore the noodles for a few minutes while you |
| (Oops! That's my English heritage revealed. If you live | | | | deal with the other ingredients. Place the garlic and |
| without the joy of a kettle for boiling the water for | | | | chilli flakes with the olive oil in a medium-large frying |
| your daily 'fix' of tea, then you'll have to bring a | | | | pan over medium-high heat. ( Adjust the heat, as |
| couple of litres of water to the boil as you normally | | | | necessary, to prevent burning.) |
| do and then proceed as above.) | | | | As soon as the mixture becomes fragrant and the |
| Now the sauce is, of course, the interesting part. The | | | | garlic starts to turn golden, add the anchovies and |
| trick is to build up layers of flavour and then cook | | | | stir well. |
| the noodles in the sauce for a couple of minutes, so | | | | Now add the tomato paste/puree and stir furiously, |
| that the noodles really absorb the sauce. But this | | | | to dissolve it. |
| takes chutzpah (aka barefaced cheek) and flies in the | | | | Add the wine and leave to bubble away for a couple |
| face of received wisdom about what you do, when | | | | of minutes while you drain the noodles and hack |
| and how. | | | | them into smaller lengths with a pair of kitchen |
| So be it, I say. The end result is delicious. It's filling, | | | | scissors. (Sure, you're not meant to do this for |
| but light enough on the digestion for a picky maiden | | | | Oriental dishes; it's meant to bring bad luck, but it |
| aunt. | | | | makes eating them easier, andit will protect your |
| Leftovers, if you have any, are great at room | | | | shirt.) |
| temperature. And it showcases lots of great Italian | | | | Add the sliced tomatoes, turn the heat up to high |
| flavours in a slightly unconventional way. | | | | and give them a minute to soften. Season well with |
| Oh, and if you ever need to, you could probably | | | | salt and freshly ground black pepper. Bearing in mind |
| keep a self-respecting vampire away with this one. | | | | that rice noodles are naturally flavour vampires, this is |
| But, hey, everyone's got to live and garlic's health | | | | no time to go light on the salt. |
| giving properties are not to be sneered at. | | | | Break the tuna into flakes as you add it to the pan |
| ("Gloriously Gluten Free", the cookbook, boasts a | | | | and stir. Quickly add the noodles and toss for a |
| number of more conventional conventional recipes for | | | | minute or two until all the noodles are well coated. |
| corn pasta and polenta.) | | | | Finally add the chopped olives, stir again, transfer to a |
| Rice noodles with tomatoes and tuna | | | | serving dish and serve hot, warm or at room |
| Makes 6 appetizer portions, 3-4 main course servings | | | | temperature. |
| 1 x 250 g/ 8 oz packet medium rice noodles | | | | Buon appetito. |