Gluten-Free Classic Spaghetti Pomodoro
Elevate your pasta night with this Gluten-Free Classic Spaghetti Pomodoro—a timeless Italian favorite reimagined for gluten-free diets! This simple yet wonderfully flavorful dish features al dente gluten-free spaghetti tossed in a vibrant, garlicky tomato sauce made from ripe, fresh tomatoes sautéed to perfection. Fragrant basil leaves add a touch of herbaceous freshness while a sprinkle of optional Parmesan cheese offers a creamy finish. Ready in just over 30 minutes, this recipe is ideal for busy weeknights or elegant dinner gatherings alike. Whether you're gluten-sensitive or simply looking for a wholesome twist on a comforting classic, this recipe delivers bold flavor with minimal effort. Perfect for serving as a standalone dish or pairing with your favorite green salad, it's a gluten-free delight you'll savor with every bite!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 3 tbsp Olive oil
- 3 Garlic cloves
- 1 lb Ripe tomatoes
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.5 cup Fresh basil leaves
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Begin by cooking the gluten-free spaghetti according to the package instructions in a large pot of salted boiling water. Stir occasionally to prevent the pasta from sticking together. Cook until al dente, usually around 9-12 minutes for gluten-free pasta.
While the pasta cooks, prepare the sauce. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the 3 garlic cloves and add them to the heated olive oil. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden.
Dice the 1 pound of ripe tomatoes and add them to the skillet. Stir well to combine with the garlic and oil.
Add 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper to the tomatoes. Stir and let the tomatoes simmer for about 10-12 minutes, stirring occasionally, until they have broken down into a chunky sauce.
Meanwhile, roughly chop the 0.5 cup of fresh basil leaves.
Once the spaghetti is cooked, drain it, reserving about 1 cup of the pasta water.
Add the drained spaghetti to the tomato sauce in the skillet and toss well to combine. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is achieved.
Remove the skillet from the heat and fold in the chopped fresh basil leaves.
Serve the Gluten-Free Classic Spaghetti Pomodoro hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
