This gluten free Rustic Tomato Pasta takes 15 minutes to make and is a delicious week night meal that feeds the entire family.
I don’t know about you guys, but I’m always looking for a super quick week night meal that feeds everyone.
Enter this (of course gluten free) Rustic Tomato Pasta! It takes about 15-20 minutes to make...basically as long as it takes for pasta water to boil and for your pasta to cook.
You only need a few ingredients to make it; this dish could not be more simple! It’s a staple in my house.
What tomatoes should I use?
I use multi colored grape/cherry tomatoes to make the sauce but if you can’t find them in your local grocery store, any grape or cherry tomatoes will work.
You cannot mess this recipe up!
I promise you, as long as you frequently stir the tomatoes to make sure they’re not burning to the bottom of the pan...and you keep the lid on when you’re not stirring, you will have zero issues.
The reason to keep the lid on is because you don’t want the liquid, that comes from the tomatoes bursting open, to evaporate.
If for some reason your sauce is looking super dry even after adding the butter or vegan baking stick at the end, reserve a little stock water from the cooked gluten free pasta and add a tiny bit to the sauce...a little at a time.
You can even do this part after the pasta is already in the sauce. If for some reason the opposite issue is happening, where you put the pasta in the sauce, mix it up and the sauce is looking too thin...just increase the heat to medium high and continue to stir until it thickens.
Toppings or enjoy as is!
Once the pasta is completely coated in the sauce, serve!
You can top with cheeses if you like. I like to use ricotta or burrata and pecorino romano.
If you’re vegan or allergic to dairy, a little drizzle of olive oil and a sprinkle of black pepper are nice as well...or you can just eat it as it is.
It’s a delicious gluten free, rustic, quick and easy meal for any night of the week. Enjoy!
Rustic Tomato Pasta
- 1 package of grape/cherry tomatoes I use one 1.5 lb package of Sunset Wild Wonders because they’re tri color
- 3 tablespoons olive oil
- Sprinkle of kosher salt
- More salt for pasta water
- Generous sprinkle of garlic powder
- 1.5 tablespoons butter or vegan baking stick
- 1 box or bag of gluten free pasta I used jovial gluten free fusilli for this
- Fill a large pasta pot halfway with water. Set over high heat. Add salt to the water. Bring it to a boil.
- While the water is coming to a boil, wash your tomatoes and cut them in half.
- Add the halved tomatoes to a large sauté pan and set it over medium heat.
- Add in your olive oil and mix with a wooden spoon so all the tomatoes are coated. Add in your kosher salt and garlic powder and toss again to combine. Cover the pan with a lid and let the tomatoes start to break apart. Even with the lid on, make sure you’re stirring frequently so that the tomatoes don’t stick to the bottom of the pan and burn.
- If you feel the tomatoes starting to stick, lower the heat to medium low.
- Once your pasta water is boiling, add in the gluten free pasta of your choice and cook according the to instructions on the box or bag.
- Once your tomatoes have all broken apart and have formed a sauce, set your heat to low or simmer. The tomatoes should turn into a sauce after about 10 min or so. Now we are going to add in the butter or vegan baking stick to the sauce and stir it around with a spoon until it has completely melted.
- Once the pasta has cooked, drain it and pour the cooked pasta directly into the pan with the tomatoes. Use a large spoon to coat the pasta with the sauce. There will be chunks of tomatoes in the sauce and that’s supposed to happen. It’s a rustic dish.
- Once the pasta is completely coated in the sauce, serve! You can top with cheeses if you like. I like to use ricotta and pecorino romano. If you’re vegan or allergic to dairy, a like drizzle of olive oil and a sprinkle of black pepper are nice as well...or eat it as it is. It’s delicious! Enjoy!