“Gluten Free Roasted Tomato Garlic Penne”

It’s amazing how a few simple ingredients can make the best recipes. No need for lots of chopping and a multitude of pans everywhere. My Gluten Free Roasted Tomato Garlic Penne fits the bill. Made with gluten free pasta, oven-roasted grape/cherry tomatoes and whole garlic cloves, and baby spinach.

These ingredients are then tossed in a butter sauce and grated Parmigiano Reggiano. Throw in a sprinkle or two of red pepper flakes for a kick of heat. This penne pasta is simply sensational and I know you’re going to love it.

Gluten Free Roasted Tomato Garlic Penne

First, let’s talk pasta. I didn’t set out to use gluten free pasta yet it was in my pantry. Plus, I had all the other ingredients for this recipe. The penne pasta I used is by Ancient Harvest and a gluten free brand found at Whole Foods. Check your local market for this brand as well.

This pasta is also organic made with corn, quinoa, and brown rice. For me, it has a nuttier flavor yet ever so slightly. I really have a hard time trying to tell the difference between regular this gluten free variety.

The one thing to be aware of is not over cooking your pasta. Organic and gluten free pastas overcook very easily so keep your sight on the pot. You don’t want a mushy pasta and if it happens, throw it out and start over. There is no saving it. Please cook according to package directions. Give this pasta brand a try and you may never switch back to regular.

Gluten Free Roasted Tomato Garlic Penne

Next, roast your tomatoes, garlic, olive oil, salt and peppers together on a sheet pan. This process will take about 15 to 20 minutes. Cut your grape or cherry tomatoes in half. Slice garlic cloves as desired but not too thin as you risk them burning. You don’t want burned garlic. Yuck!

Whole cloves can be used yet know they may not cook as fast as the tomatoes. I suggest roasting until they’re able to be mashed. Roasting makes tomatoes sweeter and garlic less pungent, milder and sweeter.

Gluten Free Roasted Tomato Garlic Penne

Lastly, make your butter sauce. It is undeniably easy. You’ve cooked your pasta and it’s perfect. Tomatoes and garlic have been roasted and now time for the magic.

In a large skillet, melt your butter and do not brown. Add in the baby spinach and stir to wilt. Remove skillet from heat and toss in pasta, tomatoes, garlic, 1/4 cup pasta water and Parmigiano Reggiano. Toss gently as not to break up tomatoes too much.

Add more water if needed. Return to burner and heat through if needed. Wahooo! Gluten Free Roasted Tomato Garlic Penne is ready and waiting.

Gluten Free Roasted Tomato Garlic Penne

I know you will enjoy this quick and easy pasta meal. It’s a piece of cake. You can add in other ingredients like sauteed mushrooms, sliced shallots, or using chopped kale instead of baby spinach. Italian sausage or pancetta can be added as well Just add to your liking.

Every bite is electric with flavor. The tomatoes are juicy sweet, garlic is creamy and sweet, spinach adds a fresh note, and of course ending with a generous addition of cheese. Who could resist? Serve your favorite green salad and garlic bread. Sound like a plan? I think so. Enjoy and have a great weekend.

Gluten Free Roasted Tomato Garlic Penne

Gluten Free Roasted Tomato Garlic Penne

1 box (9.6 oz.) Ancient Harvest Organic Gluten Free Penne Pasta

1 – 10 oz. package grape or cherry tomatoes, cut in half

8 garlic cloves, sliced

3 T. Olive oil

5 oz. package baby spinach, washed and dried

½ cup (1 stick) unsalted butter, sliced

½ t. fine sea salt or to taste

½ – 1 t. red pepper flakes

½ t. freshly ground black pepper

½ cup grated Parmigiano Reggiano plus more for serving

2 T. chopped fresh parsley, optional

Bring a large pot filled with 1 T. salt and water to boil, adding in pasta and cooking according to package directions for al dente. Reserve 1/2 cup pasta water and drain pasta, rinse in cold water and set aside.

Heat oven to 400 degrees and cover a baking sheet with foil. Place sliced tomatoes and garlic on sheet, drizzle with olive oil and sprinkle with salt, red pepper flakes and black pepper.

Roast for 15 – 20 minutes until tomatoes and garlic are caramelized. Mash garlic and set aside.

In a large skillet, melt butter over medium-low heat. Stir spinach, cooking for about 3 minutes until spinach is wilted.

Add penne pasta, tomatoes and garlic return to heat. Toss gently to coat in butter sauce. Pour in reserved pasta water and toss with Parmigiano Reggiano until combined and heated through.

Divide pasta between serving dishes and top with additional cheese and parsley. Serve immediately.

Makes 4 – 6 servings.