I’ve been making this fast and easy peasant dish for over 30 years. Long before I knew I had Celiac! It satisfies my craving for comfort food with a minimal amount of fuss. I serve it right in the pan for easy cleanup.
After I was diagnosed, I quickly realized that the pasta was the only ingredient that had to be changed to make this meal gluten free! I used one of my favorites, Jovial Brown Rice Fusilli cooked to al dente.
The recipe is not difficult, and you probably have most of the ingredients in your pantry! Here’s what you will need…
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- 1 can diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 1 stalk celery, small dice
- 2 oz. pancetta or bacon, diced
- 2 tbsp. tomato paste
- olive oil
- 3/4 tsp. Italian seasoning
- fresh ground pepper
- 8 oz. gluten free pasta
- fresh basil
- fresh Italian parsley
- parmesan cheese
Render the pancetta or bacon in a deep skillet. Add a little olive oil, along with the celery. Cook for 3 minutes then add the garlic. Cook for 1 minute more, stirring frequently.
Make a space in the center of the skillet and drop in the tomato paste. Toast it for just a minute, then stir in the drained beans and diced tomatoes, with all of their juices.
Sprinkle with Italian seasoning and fresh ground pepper to taste, then simmer on low for 15 minutes.
Cook pasta according to package directions.
Drain the pasta and add it right into the skillet. It’s peasant food, you don’t need a serving dish! Toss well and garnish with a drizzle of olive oil and some chopped fresh herbs. I used Italian parsley and basil from my garden.
Serve with grated cheese if you like.
Notes ♪♫ Is pancetta a part of your gluten free pantry? I buy the 4 oz. packages of diced uncured pancetta and store them in the freezer. It adds just the right amount of salt and flavor to dishes like this one!
Originally published July 19, 2022 Updated August 8, 2023