Bagna cauda is a flavorful sauce from Piedmont, Italy, traditionally made with garlic, anchovies, olive oil, and butter, and served alongside meats and veggies for dipping. But that’s just the beginning! For this gluten-free dish, we boiled a box of spaghetti made with chickpea flour (hi, added protein!) and coated the noodles in our version of this luscious sauce complete with tender sardines and salty capers. Lemon juice livens up this fast and flavorful meal, perfect for the whole family.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 15 minutes
1 (8-ounce) box Banza Spaghetti Chickpeas Pasta
2 Wild Planet Non-GMO Wild Sardines in Extra Virgin Olive Oil, oil reserved
2 tablespoons Thrive Market Organic Non-Pareil Capers, drained
5 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
Zest and juice from ½ a lemon
¼ cup chopped parsley
Cook pasta according to package directions, about 6 minutes. Drain, reserving 1 cup pasta water.
Heat a large cast iron skillet on medium heat. Add the sardines and reserved oil. Sauté for 30 seconds, mashing sardines with a fork, until a paste forms. Add garlic and capers; sauté for another 30 seconds. Add ½ cup pasta water, salt, pepper, lemon zest, and lemon juice. Add drained pasta to skillet and toss with sauce until well combined. Sprinkle with parsley before serving.
Recipe credit: Angela Gaines
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