Warm Spaghetti with Capers and Arugula

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 2 8 oz (227 g) packages gluten-free rice or quinoa spaghetti*
  • 1 two-inch thick slice of bresaola* or pancetta, diced
  • 1 small red onion, diced
  • 2 cups (475 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) capers, rinsed
  • 1 cup (250 mL) olives, pitted
  • 1 cup (250 mL) purple basil
  • 2 large handfuls of arugula
  • 2 tbsp olive oil
  • salt and pepper

Recipe Tips

We used GoGo Quinoa spaghetti.

Bresaola is a cured beef product similar to pancetta.

For vegetarian: omit meat and replace with ¼ cup (60 mL) olive oil.


  1. Cook the pasta in salted water, per instructions. Set aside.
  2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
  3. Add onion and cook until translucent, about 3 minutes.
  4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
  5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
  6. Serve in bowls, drizzle with olive oil and season with salt and pepper.

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