Lo sono celiaco

I was inspired today by Gluten Free Girl’s blog. If you haven’t read about her trip to Italy, do it now! You’ll be ready to catch the next plane, too. I’ll meet you in Florence!

Ahh, Italy! I had the good fortune to travel there in 1990. Oh, the pasta! Oh, the bread! This was years before I knew I had celiac disease, and I ate so much, I gained 5 lbs in 2 weeks.

Never again, right?


“Lo sono celiaco.” That’s all it takes. “I am celiac.” Italy understands celiac. Italian children are required to be tested for celiac disease before they can enroll in kindergarten. Everyone in Italy either is celiac, is married to a celiac, has a close relative who is a celiac, or has a close friend who is a celiac. They get it. And the next time I go there, I will be able to eat with reckless abandon, as long as I say the magic words first, “lo sono celiaco.”

Is that wonderful, or what?

So tonight, after reading the first stories about a gloriously gluten-free trip to Italy, I was craving Italian food. Real Italian food. Not the heavy, American Italian food we see in restaurants. I wanted the real thing, something simple and flavorful, like I had in 1990.

So I whipped up this.

Spaghetti with garlic, basil, and olive oil

1 lb gluten free spaghetti (or other pasta)
3 Tbsp Olive oil, plus more to garnish
2 Tbsp butter
5 cloves of garlic
1 handful fresh basil, chopped (about 4 or 5 Tbsp or so)
Parmesan cheese

Bring a large pot of water to a boil. Cook the gluten-free pasta according to the directions on the package. Be careful not to overcook.

While the pasta is boiling, heat a large skillet on medium low. Add the olive oil and butter. Keep the heat low so the butter doesn’t brown. When the butter has melted, just before you drain the pasta, add the garlic. Again, make sure the heat is low enough that the garlic cooks lightly, but doesn’t brown. Drain the pasta, rinse with cold water (to stop the cooking process) shake off excess water, and toss with the oil and garlic. Add the basil and toss. Add more olive oil if desired. When the pasta has warmed up again, serve with Parmesan cheese. Devour.

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
This entry was posted in entree, pasta. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *