Description
A vibrant gluten-free pasta dish bursting with roasted cherry tomatoes, fresh basil, garlic, and a balsamic glaze. Inspired by Italian bruschetta, this quick weeknight staple features a hearty texture from toasted breadcrumbs and a fresh, bright flavor profile perfect for all ages.
Ingredients
12 oz gluten-free spaghetti
2 cups cherry tomatoes, halved
3 garlic cloves, minced
1/4 cup olive oil
1/2 cup fresh basil, chopped
1/4 cup gluten-free breadcrumbs, toasted
1–2 tbsp balsamic glaze (optional, alcohol-free)
1/2 tsp salt
Freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil
Cook gluten-free spaghetti according to package instructions until al dente
While pasta cooks, toss cherry tomatoes, garlic, and 2 tbsp olive oil on a baking sheet
Roast at 400°F (200°C) for 15-20 minutes until tomatoes burst and caramelize
Once roasted, add tomatoes, basil, 1 tbsp olive oil, salt, and pepper to the cooked pasta
Toss to combine and adjust seasoning as needed
Transfer to serving bowls, top with toasted breadcrumbs and a drizzle of balsamic glaze
Garnish with fresh basil before serving
Notes
Substitute gluten-free spaghetti with regular spaghetti if preferred
Add cooked chickpeas or grilled tofu for extra protein
Use any herb combination (e.g., oregano or parsley)
Store leftovers in an airtight container in the fridge for 2-3 days
Ensure balsamic glaze is alcohol-free for halal compliance
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Rooast and Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg