Gluten Free One Pot Pasta Recipe
This gluten free one pot pasta recipe may not change your life but it just may change the way you make pasta!
When it comes to making pasta for dinner, one of the things that can take the longest is boiling the water to cook the pasta in, right? Well this recipe skips that step entirely. And, as an added bonus, the sauce is made in the same pot that the pasta cooks in. It’s such a simple and delicious weeknight pasta recipe!
I originally ran across this method for cooking pasta on a Martha Stewart show. I wasn’t really paying attention at the time so I went to her website to look up the recipe. And after I got all excited about the method, I see at the end this little disclaimer – not suitable with gluten free pasta. What?!?
I’ve never been one to believe that recipes can’t be converted to gluten free but I could see that if one used rice pasta, it might become too mushy when cooked this way. So, I went to my favorite type of gluten free pasta – corn and rice. Specifically, I used Sam Mills Gluten Free Corn and Rice Spaghetti. The result – resounding success!
As I said, this recipe may change the way you cook pasta forever. And who knows … it may just change your life.
- 1 tablespoon olive oil
- 2 teaspoons anchovy paste
- 1 shallot thinly sliced
- 1 clove garlic minced
- 12 ounces Sam Mills corn and rice gluten free spaghetti
- 1 pint cherry tomatoes halved
- ½ cup pitted Kalamata olives halved
- 8 basil leaves thinly sliced, divided
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- 4 ½ cups water
- 1 ounce Parmesan cheese
Heat the olive oil in a large skillet over medium heat. Add the anchovy paste and cook, stirring, until dissolved. Add the shallot and garlic, and cook, stirring, for 1 minute.
Place the spaghetti in the skillet, add the tomatoes, olives, half the basil, the salt, red pepper flakes, pepper, and water. Turn heat to high and bring to a boil. Let boil, stirring with tongs or forks, until the water has mostly evaporated and the pasta is cooked, about 10 minutes.
Grate half the cheese over the pasta, stir, and then grate the rest of cheese over and sprinkle on the remaining basil leaves.
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