Gluten-Free Rustic Italian Pasta with Heirloom Tomatoes, Raisins & Tosted Walnuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 lb gluten-free quinoa penne or fusilli pasta
  • 2 garlic cloves, sliced
  • ¼ vegetable broth (or more for sauteing - if you prefer olive oil, I recommend a tablespoon or two)
  • ½ cup chopped toasted walnuts
  • 3 tablespoons raisins
  • 2 tablespoons capers
  • 3 cups of chopped heirloom tomatoes and/or cherry tomatoes (or you can use 1 14-ounce can of diced tomatoes or a combination of both)
  • 12 pitted black olives, halved
  • 1 teaspoon of dried oregano
  • ½ cup chopped fresh basil (and some for garnish)
  • ¼ teaspoon ground black pepper
  • salt to taste
Instructions
  1. Cook pasta according to instructions until al dente. It should have a bite and never be too soft.
  2. Heat vegetable broth in a large saute pan. Add the garlic and cook until soft about 1-2 minutes.
  3. Add nuts, raisins and capers and cook for three minutes. It will smell fragrant.
  4. Add tomatoes and cook for another 3-5 minutes - you don't want them mushy
  5. Add olives, oregano and basil and cook for another minute.
  6. Drain pasta and reserve ¼ cup cooking liquid. Add to sauce.
  7. Toss with pasta, garnish with some chopped fresh basil and serve with red pepper flakes.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/rustic-italian-pasta/