Gluten Free Margherita Pasta Recipe
Updated Jul 05, 2018, Published Sep 12, 2017
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If you love the flavors of margherita pizza then this gluten free margherita pasta recipe is sure to be a winner!
With just a handful of ingredients, very little time, and even less work, it is my kind of weeknight dinner.
I have made this recipe using both mozzarella and Parmesan cheeses and love it both ways. If you are dairy free, then simply omit the mozzarella and use a dairy free Parmesan substitute.
I get asked all the time what my favorite gluten free pasta is and here is my opinion – I like a combination of rice and corn. The flavor is more neutral than just corn pasta and it stays al dente, unlike plain rice pasta. Make sure you look for gluten free pasta made with non-GMO corn, such as Sam Mills.
Gluten Free Margherita Pasta Recipe
Ingredients
- Kosher or fine sea salt
- 12 ounces gluten free Sam Mills corn and rice pasta, any shape you prefer
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 pint cherry tomatoes, halved
- ¼ cup thinly sliced fresh basil leaves
- ¼ teaspoon crushed red pepper flakes
- ½ cup grated mozzarella cheese
- ½ cup grated Parmesan cheese, plus more for serving
- Freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions. Drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes and cook until they barely start to break down, about 2 minutes. Add the basil and red pepper and toss. Add the pasta and cheeses and toss to coat. Season to taste with salt and pepper and serve immediately with extra Parmesan, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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That’s my favorite type of gluten-free pasta too! Thanks for sharing the recipe, can’t wait to try it =)