Gluten-Free Linguine with Tomato Sauce
Savor the comforting flavors of Italy with this Gluten-Free Linguine with Tomato Sauce, a dish that combines simplicity, taste, and dietary inclusivity. Perfectly cooked gluten-free linguine is tossed in a vibrant, aromatic tomato sauce made with crushed tomatoes, garlic, olive oil, and a hint of red pepper flakes for gentle heat. Enhanced with the earthy aroma of dried oregano and fresh basil, this recipe transforms a classic into a gluten-free masterpiece. Ready in just 35 minutes, it's an ideal weeknight dinner that doesn't compromise on flavor. Top it off with freshly grated Parmesan (optional) for a touch of indulgence, and pair it with a crisp side salad or garlic bread for a meal that's as fulfilling as it is delicious. Perfect for anyone seeking a gluten-free pasta option with rich, homemade flavors!
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Recipe Information
Ingredients
- 12 ounces gluten-free linguine
- 2 tablespoons olive oil
- 3 large garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 8 large fresh basil leaves
- 0.5 cup Parmesan cheese (optional)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
Once the water is boiling, add the gluten-free linguine and cook according to the package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet along with the crushed red pepper flakes, sautéing for about 1 minute until fragrant.
Add the canned crushed tomatoes to the skillet, stirring to combine with the garlic and red pepper flakes.
Stir in the dried oregano, kosher salt, and freshly ground black pepper.
Lower the heat and let the sauce simmer for about 15 minutes, stirring occasionally, until it slightly thickens.
Once the pasta is cooked, drain it and add it directly to the skillet with the tomato sauce.
Toss the pasta in the sauce until evenly coated.
Chiffonade the fresh basil leaves and add them to the pasta, stirring gently to combine.
Serve hot, garnished with freshly grated Parmesan cheese if desired, ensuring a cheese grater or extra pepper is at the table for those seeking more flavor.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.5 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1780 mg | 137% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3187 mg | 68% | |
*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.
