Gluten-Free Penne al Pomodoro – A Summer Classic Made Simple
Published Aug 01, 2025
This post contains affiliate links. Please see our disclosure policy.
When summer gardens are overflowing with juicy tomatoes and fragrant basil, there’s no better way to celebrate the season than with a bowl of Gluten-Free Penne al Pomodoro. This dish proves that simple ingredients, when fresh and well-prepared, can become something truly special.
Table of Contents
Not only is this recipe naturally gluten-free, but it also happens to be egg-free, nut-free, soy-free, and vegetarian. That means it’s perfect for a variety of dietary needs—without sacrificing flavor or comfort. And with just a handful of ingredients, it’s the kind of meal you can pull together on a busy weeknight or serve proudly to guests.
Why You’ll Love This Recipe
- Seasonal and fresh: With cherry tomatoes and basil at their best in summer, this pasta lets their flavors shine.
- Naturally gluten-free: Made with Mountain High Organics Gluten-Free Penne, it’s safe and satisfying.
- Minimal ingredients, maximum flavor: You don’t need much—just tomatoes, garlic, olive oil, and a bit of Parmesan.
- Quick and easy: From stove to table in under 30 minutes.
- Family-friendly: The mild, familiar flavors are a hit with both kids and adults.
What You’ll Need
To bring this summer pasta to life, make sure you have these key ingredients on hand:
- Mountain High Organics Gluten-Free Penne
- Olive oil
- Fresh garlic
- Red pepper flakes (optional)
- Cherry or grape tomatoes
- Fresh basil
- Parmesan cheese (or a dairy-free alternative)
- Kosher or fine sea salt
That’s it—just real food, fresh flavors, and no complicated steps.
Tips and Variations
- Don’t skip the pasta water: It helps bind the sauce and gives it that velvety finish.
- Want it vegan? Use your favorite dairy-free Parmesan or simply skip the cheese altogether.
- Make it spicy: Add more red pepper flakes for a bit of heat.
- Switch up the pasta: Penne works beautifully, but fusilli or rotini are also great choices.
- Double it for meal prep: This dish holds up well and makes a delicious lunch the next day.
Frequently Asked Questions
Can I use canned tomatoes?
For this recipe, fresh cherry or grape tomatoes are key. Their natural sweetness and low moisture content create the perfect fresh sauce. Save the canned tomatoes for winter.
What’s the best gluten-free pasta to use?
We recommend Mountain High Organics Gluten-Free Penne. It holds up well, doesn’t get mushy, and has great flavor.
Do I need a lid for the sauce step?
Yes! After a quick sauté, you’ll want to cover the pan to help the tomatoes break down and create that saucy texture.
How do I store leftovers?
Store any extras in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil.
This Gluten-Free Penne al Pomodoro is proof that seasonal produce, a simple technique, and a high-quality gluten-free pasta can come together to create something truly delicious. It’s the perfect dish to showcase summer’s bounty—and best of all, it’s as easy to make as it is satisfying to eat.
Gluten-free Penne al Pomodoro
Ingredients
- Kosher or fine sea salt
- 1 pound Mountain High Organics Gluten Free Penne
- 2 tablespoons olive oil, plus more for serving
- 3 garlic cloves, peeled and grated
- ¼ teaspoon red pepper flakes, optional
- 2 pints cherry or grape tomatoes, halved
- ¼ cup fresh basil leaves, roughly chopped, plus more for serving
- ¾ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook 1 -2 minutes less than the package directions. Drain, saving the pasta water.
- In a large skillet or braiser with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and red pepper flakes, cook, stirring, for 30 seconds. Add the tomatoes, a pinch of salt, and ¼ cup basil. Cook with the lid off for about 5 minutes, stirring frequently, then add about ½ cup of the pasta cooking water, cover the pan, reduce the heat to medium, and cook for 5 – 10 minutes or until the tomatoes are soft and saucy. Add the penne to the sauce with more pasta water as needed and cook, stirring occasionally, for another minute or two or until the penne is cooked to your liking. Stir in ¾ cup Parmesan. Taste and add salt if needed.
- Serve with a drizzle of olive oil, more cheese, and fresh basil.
