Description
A vibrant and delicious pasta dish featuring gluten-free spaghetti enveloped in a fresh tomato sauce and sautéed zucchini.
Ingredients
Scale
- 2 zucchini, sliced into ¼-inch circles, then halved or quartered
- 4–6 large tomatoes or 2 cups cherry tomatoes, halved
- 4–6 cloves garlic, chopped or minced
- 2–3 tablespoons extra virgin olive oil
- 2–3 tablespoons plain tomato paste
- ½ teaspoon kosher salt
- ¼–½ teaspoon black pepper
- ⅛–¼ teaspoon crushed red pepper (optional)
- ¼ cup fresh basil, chopped
- 1 12 oz box gluten-free spaghetti
- Optional: ricotta salata or goat cheese
Instructions
- Bring a large pot of salted water to a rolling boil. Add the gluten-free spaghetti and cook according to the package instructions until it reaches al dente perfection. Just before draining, reserve about a cup of the pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Stir in the sliced zucchini and sauté for about 5 minutes until slightly soft but still crunchy.
- Add the tomato paste and allow it to caramelize slightly before incorporating the chopped tomatoes. Cook for an additional 5-7 minutes until the tomatoes break down.
- Season the mixture with kosher salt, black pepper, and crushed red pepper if desired, adjusting to taste.
- Toss the drained pasta into the skillet, adding reserved pasta water gradually until the sauce clings to the spaghetti.
- Fold in the fresh chopped basil just before serving, then plate and garnish with more basil and optional cheese.
Notes
You can prepare the sauce in advance and reheat it when ready to serve. Adding a splash of pasta water can help restore the sauce’s silky texture when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg