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.
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