Gluten-Free Spaghetti Pomodoro
Delight in the fresh and vibrant flavors of Gluten-Free Spaghetti Pomodoro, a classic Italian-inspired dish made accessible for those with gluten sensitivities. This quick and easy recipe combines perfectly cooked gluten-free spaghetti with a luscious tomato sauce bursting with sweetness from sautéed cherry tomatoes and a hint of richness from tomato paste. Infused with garlic, fresh basil, and a touch of optional red pepper flakes for a subtle kick, each bite transports you to the sun-soaked coasts of Italy. Ready in just 30 minutes, this naturally gluten-free dish is ideal for weeknight dinners or elegant entertaining. Top it off with freshly grated gluten-free Parmesan for the perfect finishing touch! Keywords: gluten-free spaghetti, pomodoro sauce, quick Italian dinner, weeknight pasta recipes, fresh tomato sauce.
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 2 tbsp Olive oil
- 4 pieces Garlic cloves, minced
- 4 cups Cherry tomatoes, halved
- 2 tbsp Tomato paste
- 0.25 cup Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Optional: Red pepper flakes
- 0.25 cup Gluten-free Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions, being careful not to overcook as gluten-free pasta can become mushy. Reserve 1 cup of pasta water before draining the cooked spaghetti.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the tomato paste, salt, black pepper, and optional red pepper flakes. Cook for another 2-3 minutes to combine the flavors.
Add half of the chopped fresh basil to the skillet and stir well.
If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the sauce.
Serve immediately, garnished with the remaining fresh basil and gluten-free Parmesan cheese, if desired.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2116 mg | 45% | |
*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.
