Budget-Friendly Gluten-Free Week #1
Gluten-free tomato basil pasta
Gluten-free pasta with fresh cherry tomatoes, peeled tomatoes, and basil
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 340 g gluten-free pasta
- 297.5 g fresh cherry tomatoes, halved
- 1 x 400 g can peeled tomatoes
- 17 g fresh basil leaves
- 2.55 garlic cloves, minced
- 1.7 tbsp olive oil
- Salt and pepper
- Parmesan to serve
Instructions
- 1
Finely chop the garlic and halve the cherry tomatoes.
- 2
Heat olive oil in a large pan and fry the garlic for 1 minute.
- 3
Add the cherry tomatoes and cook for 5 minutes.
- 4
Add the peeled tomatoes. Season with salt and pepper, and add 1 teaspoon sugar if the tomatoes need extra sweetness.
- 5
Simmer on low heat for 10 minutes. After 5 minutes, mash the tomatoes gently with a spatula.
- 6
Meanwhile, cook the pasta in plenty of lightly salted water until 3 minutes before the package instructions.
- 7
Reserve 1 cup of pasta water, drain the pasta, and add it to the sauce.
- 8
Stir in the fresh basil and simmer everything together for 3 minutes.
- 9
Serve with freshly ground pepper, grated Parmesan, and extra basil on top.
💡Tips
- Pasta water makes the sauce silky - do not skip saving it.
- Fresh basil stirred in at the end adds brightness.
- If the tomatoes are not very sweet, 1 teaspoon sugar helps balance the sauce.