2016 · Good Food · Pasta & Pizza · quick&easy · Vegetables

New Recipe: Gluten-free Pasta

Pasta dishes are quick and easy to prepare, taste great, and can be topped with so many different options; baked; fried; boiled; eaten hot or cold.

If you love pasta as much as I do, then you’ll love this super quick and easy recipe, that is so simple, but I’m still going to share it with  you!

Pasta with Cherry Tomatoes

tomato_pasta.jpg

(glutenfree, egg free, soy free, nut free, sugar free, wheat free, sesame free, dairy free, oat free)

Servings:  1 – 2

By: gfchopstix

Prep time: 15 minutes

Cooking time: will vary (according to preference)

 

Ingredients:

  • Glutenfree pasta (I used a corn based pasta)
  • Salt for seasoning
  • Ground black pepper for seasoning
  • Cherry tomatoes
  • Black Kalamata olives
  • 2 Tablespoons of olive oil
  • Parsley or coriander
  • Goat milk cheese (or other)

Instructions:

  1. Wash the cherry tomatoes and parsley or coriander
  2. Slice the tomatoes in half, and chop up the parsley/coriander
  3. In a pot, boil the pasta (I used corn based spirals) according to the instructions on the package
  4. Whilst the pasta is boiling, in a pan, gently fry the cherry tomatoes, in one tablespoon of olive oil, until tender and juicy
  5. Drain the pasta once cooked, and place into a serving bowl
  6. Pour one tablespoon of olive oil over and mix
  7. Pour the tomatoes over the pasta, and then top with Kalamata olives, goat milk cheese and parsley/coriander
  8. Season with salt and ground pepper
  9. Serve immediately
  10. Buon appetito!

Note:

  1. I used cherry tomatoes, because they tend to be sweeter, and they cook quickly, without being mushy.
  2. I have not given exact amounts, because this recipe is simple, quick and easy – use as much or as little of the ingredients as you please.

 

 

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