Tomorrow is the last official day of summer. I enjoy the change to a fall wardrobe and that crispness in the air before it gets truly cold. But the one thing I will truly miss as the seasons change is the abundant fresh summer produce. Luckily the tomatoes are still plentiful so I will do my best to make myself sick of them before they are replaced with their flavorless distant cousins.
This gluten-free pasta recipe is light and fresh – a perfect summer meal.
I hope you have a chance to try this recipe at least once before the tomatoes and basil leave the farmer’s markets. Enjoy the last day of summer!
Gluten-Free Pasta with Fresh Tomato and Basil Sauce Recipe
1 package (10 oz.) gluten-free pasta (tinkyada is widely available and recommended)
1 large bunch fresh basil, cleaned well, stripped from stems and chopped
2 medium garlic cloves, peeled and minced
4-6 large ripe tomatoes (about 2 lbs), coarsely chopped
1/2 cup extra-virgin olive oil
salt and pepper, to taste
freshly grated parmesan cheese
Cook gluten-free pasta according to package instructions. Drain thoroughly.
Put the tomatoes, basil and garlic in a large bowl and stir in the olive oil in a thin, steady stream. Add salt and pepper.
Add the pasta and stir.
Serve warm, topped with freshly grated cheese.
Remember when working with gluten-free pasta that while it may take longer to cook, it moves from al dente to mushy very quickly. Just watch it and test it before letting it go too soft. While my favorite gluten-free pastas are the rather pricey BiAglut (currently unvailable in the U.S.) or Dr Schar. Le Veneziane corn pasta and the more widely available Glutino or Tinkyada brown rice pastas are all quite tasty. And after all of my time in Italy, I am not one to accept sub-par pasta merely because it’s gluten-free.
For more gluten-free recipes to make use of your fresh tomatoes, try:Tweet Pin It
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