Gluten-Free Summer Penne with Tomatoes and Basil

Gluten-Free Summer Penne with Tomatoes and Basil
Gluten-Free Summer Penne with Tomatoes and Basil. Katie Workman / themom100.com
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: Serves 4
Ratings (21)

I used Organic Red Lentil Penne in this recipe, as we had a gluten-free friend over for dinner and it was great, and also had a pale pink color which made the simple dish even more beautiful.  You can use whatever pasta you like, just make sure you cook it according to package directions.  Even though we as a family aren’t gluten free, I’ve been very interested in exploring the gluten-free.

What You'll Need

  • 8 ounces dried pasta, gluten free or regular
  • 1 tablespoon olive oil
  • ½ cup chopped red onion
  • 2 cups grape or cherry tomatoes, halved
  • Coarse or kosher salt and freshly ground pepper to taste
  • ½ teaspoon red pepper flakes, or to taste
  • ¼ cup dry white wine
  • ¼ cup chopped fresh basil

How to Make It

  1. Cook the pasta according to package directions. Before you drain the pasta, remove ⅔ cup of the pasta cooking water.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the onions and sauté for 5 minutes until they are soft.  Add the tomatoes and sauté for 3 more minutes until they start to soften, seasoning them with salt, pepper, and the red pepper flakes.  
  3. Drain the pasta, reserving the ⅔ cup of cooking water.  Turn up the heat to high, add the white wine to the pan, and scrape the bottom of the pan as the wine simmers to remove any little caramelized bits that may be stuck to the bottom.  Add the reserved cooking water.
  1. Place the drained pasta in a serving bowl, pour the tomato mixture over, and toss to combine.  Sprinkle over the fresh basil and serve hot.