Gluten-Free Orecchiette Pasta with Tomato Sauce
Savor the comforting flavors of Italian cuisine with this Gluten-Free Orecchiette Pasta with Tomato Sauce, a hearty yet wholesome dish that combines chewy, gluten-free pasta with a robust, homemade tomato sauce. Perfect for weeknight dinners or meal prepping, this recipe is brimming with aromatic garlic, sautéed onions, and a blend of dried herbs like oregano and basil, simmered to perfection with crushed tomatoes. A sprinkle of fresh basil adds a fragrant, peppery finish, while optional Parmesan cheese lends an extra layer of savory richness. Ready in just 35 minutes, this gluten-free pasta dish is a simple, flavorful, and family-friendly meal that pairs beautifully with a side salad or crusty gluten-free bread. Ideal for those seeking a gluten-free or vegetarian option, this recipe is sure to become a new favorite in your repertoire!
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Recipe Information
Ingredients
- 8 oz Gluten-free orecchiette pasta
- 2 tbsp Olive oil
- 3 pieces Garlic cloves
- 1 small Onion
- 28 oz Canned crushed tomatoes
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 0.25 cup Fresh basil leaves
- 0.5 cup Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free orecchiette pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Mince the garlic cloves and finely chop the small onion.
Add the minced garlic and chopped onion to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent, stirring frequently to prevent the garlic from burning.
Pour the canned crushed tomatoes into the skillet with the garlic and onions, stirring to combine.
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes to the tomato mixture. Stir well and let the sauce simmer gently for about 10 minutes to allow flavors to meld together.
If the sauce becomes too thick, gradually stir in some of the reserved pasta cooking water until desired consistency is reached.
Toss the cooked orecchiette pasta with the tomato sauce in the skillet, ensuring that the pasta is thoroughly coated with the sauce.
Tear the fresh basil leaves and sprinkle them over the pasta just before serving.
If desired, sprinkle Parmesan cheese over the pasta for added flavor, keeping in mind this will not keep the dish dairy-free, if necessary.
Serve the Gluten-Free Orecchiette Pasta with Tomato Sauce immediately and enjoy!
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 42.4 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1744 mg | 134% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3226 mg | 69% | |
*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.
