I recently found RP’s Pasta Company’s gluten-free pasta in the refrigerator of the pasta section at Whole Foods. It has the same al-dente consistency as artisan pasta but it’s made out of brown rice. Now there’s no reason to wait for a special occasion to go in on a nice serving of pasta!
Olive Oil: To Taste
Basil: A Bunch Chopped
Onion: 3 Tablespoons Thinly Chopped
Garlic: 3 Cloves
Cherry Tomatoes: 1 Pint
Parmesan: 1/4 Cup Grated or To Taste
Pasta: 1 Package Cooked
Coat a non-stick pan with olive oil over medium heat and toss garlic cloves to flavour oil.
Throw in onions and tomatoes and turn the heat down and let simmer with a lid over the pan for about 12 minutes.
Once the liquid from the tomatoes fill the pan mix in the chopped basil and let simmer again for 3 or 4 more minutes or once the tomatoes have burst or deflated.
Mix in cooked pasta and parmesan and then drizzle a little more olive oil to taste.
Place on plate, garnish with left over chopped basil and serve.
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I really love Laudemio evoo!
Thank you for this amazing recipe!
I tried this and loved it! Its so easy. I added some chicken stock and a pinch of salt while the tomatoes and onions were reducing too. Thanks!