Description
A vibrant, dairy-free, gluten-free, vegan pasta dish where cherry tomatoes burst in a hot skillet to create a sweet-tangy sauce. Ready in under 20 minutes, it’s a fresh, zesty weeknight hero.
Ingredients
1 pound (450g) gluten-free pasta of choice
1 ½ pounds (680g) cherry tomatoes, halved
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ teaspoon red chili flakes (optional)
Salt and freshly ground black pepper
1 tablespoon freshly chopped basil
1 tablespoon olive oil for finishing (optional)
Instructions
Bring a pot of salted water to a boil for the pasta.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
Add cherry tomatoes, red chili flakes (if using), salt, and black pepper to the skillet. Cook, stirring occasionally, until tomatoes burst and reduce into a chunky sauce (8–10 minutes).
Cook pasta in boiling water according to package instructions until al dente. Reserve ½ cup pasta water.
Toss pasta directly in the skillet with the tomato mixture. Add 2–3 tablespoons reserved pasta water to loosen the sauce, then stir in chopped basil. Drizzle with 1 tablespoon olive oil before serving.
Notes
Use a sturdy pasta like gluten-free penne for texture
Fresh basil brightens the dish—add just before serving
For extra umami, stir in a splash of lemon juice or balsamic glaze
Leftovers refrigerate well for 2 days in an airtight container
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg