Gluten-Free Rotini Pasta with Tomato Sauce
Indulge in the comforting flavors of our Gluten-Free Rotini Pasta with Tomato Sauce, a quick and easy meal that's perfect for weeknight dinners. This recipe combines tender gluten-free rotini with a robust, homemade tomato sauce simmered with aromatic garlic, oregano, and basil, balanced with a touch of red pepper flakes for a subtle kick. Ready in just 40 minutes, this delicious dish caters to gluten-free dietary needs without sacrificing flavor. Top it off with freshly grated Parmesan and vibrant basil leaves for a satisfying finish. Whether you're serving it as a family favorite or a sophisticated option for guests, this gluten-free pasta recipe delivers hearty, wholesome goodness in every bite!
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Recipe Information
Ingredients
- 12 ounces Gluten-free rotini pasta
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 0.25 cup Fresh basil leaves, chiffonade
- 4 quarts Water
- 1 tablespoon Salt
Instructions
Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt and gluten-free rotini pasta.
Cook the pasta according to the package instructions, usually about 7-9 minutes, until al dente.
In the meantime, heat 2 tablespoons of olive oil in a large saucepan over medium heat.
Add the minced garlic to the saucepan and sauté for about 1 minute, until fragrant but not browned.
Pour in 28 ounces of crushed tomatoes, stirring well with the garlic and oil.
Add dried oregano, dried basil, red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper to the tomato mixture. Stir to combine.
Lower the heat and let the sauce simmer gently, uncovered, for about 15-20 minutes, stirring occasionally.
Once the pasta is cooked, drain it thoroughly and add it to the tomato sauce, stirring gently to coat the pasta evenly with the sauce.
If desired, sprinkle 0.5 cup of grated Parmesan cheese over the pasta and toss again to melt the cheese.
Serve hot, garnished with fresh basil leaves chiffonade.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 10249 mg | 446% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 23.2 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1880 mg | 145% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2320 mg | 49% | |
*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.
