Pasta with Basil Sauce and Roasted Tomatoes

Pasta with basil sauce, roasted tomatoes and fresh mozzarella is a simple and flavorful dish that is pleasing served either hot or cold.

There is little more satisfying and seductive than a dish of pasta, no matter how simple or complex it may be.

What ingredients you will need:

• 1 recipe for basil sauce
• 1 – 12-ounce box of gluten free pasta
• 2 1/2 cups rainbow cherry tomatoes
• 8 ounces fresh cherry size mozzarella
• Kosher salt
• Olive oil
• Fresh basil for garnish

Noodle choices

There are plenty of choices of gluten free pasta available out there these days.  My favorites are made with a combination of corn flour and rice flour, as opposed to my least favorite versions that uses chickpea flour.

As far as the type of noodle to use for this recipe, penne, farfalle, fusilli and spaghetti are all great choices.

How to make Pasta with Basil Sauce

Turn the oven to 425°. Cut the tomatoes in half and toss in olive oil. Place the tomatoes on a sheet pan lined with foil and bake for 15-20 minutes.

Make one recipe for basil sauce and set aside. This takes no time at all as all the ingredients are pureed together but it can also be made ahead of time, up to five days in advance.

Cut the mozzarella balls in half and set aside. Chiffonade some fresh basil for garnish and set aside.

Bring a large stockpot of water to a rolling boil with a tablespoon of kosher salt. Pasta water is supposed to taste like Sea water. Even though I haven’t had Sea water in my mouth since I was a kid, I certainly won’t forget the saltiness of it!

Make sure there is plenty of water and room for the noodles to move around in and expand. There’s no such thing as too much water here. Add a 12-ounce box of gluten free noodles to the water. Stir the noodles around every couple of minutes.

Everyone likes their pasta cooked to a different degree, so follow the instructions on the box as a guideline and start checking a couple of minutes before the instructions suggest.

Reserve a cup of pasta liquid and drain the pasta in a colander. If serving hot, return to noodles to the pot and add the tomatoes, sauce and mozzarella. Garnish with fresh basil and serve.

If serving the pasta chilled (under-cook the pasta slightly more than your preferred doneness). Place the pasta in a container with reserved liquid but don’t seal until it has cooled. Individually package all other ingredients. When the pasta has chilled and you are ready to serve, drain and toss all of the ingredients together.

Nutritional Facts

Each serving of pasta approximately contains 452 calories, 32.6 grams of fat, 35.2 grams of carbs and 9.6 grams of protein. These numbers and likely a bit on the high-end for the calories counts and fat grams, as much of the olive oil that the tomatoes are tossed in will drain off when baking in the oven.

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Looking for more great recipes? Check out bolognese sauce and pancetta and mascarpone zoodles.

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