Welcome back to the blog, today I have a new gluten free or GF for short recipe for you all! This is a new #Michaelasrecipe coming your way.
I should just point out that I am a huge pasta lover or any carb lover to be honest. I am also Italian so it’s genetic to love pasta haha. So when I found out that I was intolerant to gluten my heart sank. I thought there is no way i am going to enjoy pasta again because I had been spoiled with my nonna’s pasta for my whole life.
Like I mentioned in my last food post going gluten free is a lot of trial and error. You have to find what kind of pasta’s you like, bread you like, the different blends of flour you like. For example I found out real quick I didn’t enjoy 100% brown rice pasta. It got mushy really fast and didn’t hold sauce well. So I tried like 5 or 6 other gluten free brands of pasta thank you lord for whole foods and finally found my favorite is Rummo. It tastes almost exactly like regular pasta with wheat and you can trust coming from me that means its good.
Now to the sauce it’s basically like a Pomodoro sauce if you know what that is.
First I warmed olive oil in the pan, then threw in the onions and garlic. I cooked those down as you can see in the photo until that where translucent and very fragrant. They say to only cook them for 2 minutes but I don’t like raw onions so I always cook them longer.
Then I used canned cooked tomatoes instead to save time and to add a little more flavor. But you can buy Roma tomatoes and boil them until the skin comes off easy if you prefer that. Next you chop up the canned tomatoes and throw them into the pan and cook it down for about 20 minutes. You can see the progression of it cooking down in my photos! Then towards the end I added a little half and half (just to cut some acid) and the basil and cooked it a little longer. I ended up cooking it more then it suggested because I wanted it to come together a bit more. It is all up to you, cook the way you want to eat. That’s how I do it.
Of course along side the sauce I cooked the gluten free pasta along. Cooking gluten free pasta is also quite different then normal pasta. This was another skill I had to learn. Cooking gluten free pasta goes like this not done, not done, still crunchy, then in the next two minutes its beyond mushy and cooked to an inch of its life. Catch my drift? You have to watch it and constantly try it to ensure you don’t miss that split second turn into mush factor. Again this is how you like your pasta as an Italian I like my pasta al dente so it cannot be even the slightest bit mushy.
- 2 pounds ripe tomatoes or 2 big canned tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 red onion, finely chopped (yellow onion)
- 3 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 oregano sprig
- Pinch chili flakes (could use more if you like a kick)
- 1 teaspoon sugar
- 1 pound dried angel hair pasta
- 1/4 cup grated Parmesan, plus more for garnish
- 1/4 cup chiffonade basil, plus whole sprigs for garnish
- I added half and half probably a tablespoon
Okay there you have it an easy and delicious home made tomato sauce and gluten free pasta! I hope you enjoy!