I’m a full believer in eating certain foods year-round if I like them, so don’t let the title fool you. Summer pasta when it’s fall–let me at it!
I made this dish from my new favorite cookbook and paired it with lightly breaded chicken cutlets. The chicken is optional, of course, but then again, so is making this meal altogether I suppose.
You Will Need:
10 oz. gluten free spaghetti
10-12 small tomatoes, diced
1 clove garlic, diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 basil leaves, chopped
1. Combine olive oil, vinegar, tomatoes, garlic and salt in a bowl large enough to hold the pasta later on. Set aside.
2. Cook pasta to al dente.
*this is kind of tricky with GF pasta. It takes a bit longer to reach al dente than a regular pasta might. My best advice is to just keep tasting it until it tastes right to you.
3. When pasta is ready, spoon it directly from pot into the olive oil mixture bowl.
4. Add in basil and stir everything up.
5. Serve immediately while everything is still warm 🙂
I think my favorite thing about this dish is that it doesn’t feel heavy like a traditional pasta and sauce meal, but it certainly fills you up and is full of fresh flavor!