Gluten-Free Rustic Italian Pasta with Heirloom Tomatoes, Raisins & Tosted Walnuts
Author: Ordinary Vegan
Recipe type: Main
Serves: 3-4
- 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
- Cook pasta according to instructions until al dente. It should have a bite and never be too soft.
- Heat vegetable broth in a large saute pan. Add the garlic and cook until soft about 1-2 minutes.
- Add nuts, raisins and capers and cook for three minutes. It will smell fragrant.
- Add tomatoes and cook for another 3-5 minutes - you don't want them mushy
- Add olives, oregano and basil and cook for another minute.
- Drain pasta and reserve ¼ cup cooking liquid. Add to sauce.
- 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/
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