Corn spaghetti. It’s a thing. It’s gluten-free and delicious. In terms of taste, there’s very little difference between it and wheat pasta flour. Because of the differences in its contents and texture, you’ll need to keep testing as you cook. It will take a little longer to get it to that “al dente” stage, in which the pasta is still just a bit firm when bitten.

This dish is packed to the gills (no pun intended) with healthy walnuts, anchovies, tomatoes, basil and tons of flavor. For our family, I omit the anchovies, and it tastes just fine. The kids just will not eat tiny, canned fish and neither will I. But anchovies or not, this flavor-packed spaghetti is the best comfort food to master for the winter months and the perfect Sunday evening meal before the busy week begins.