|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We 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 not all of us aren gluten-free, we’ve been very interested in exploring some gluten-free options. So, we decided to test out a traditional summer pasta recipe of penne with tomatoes and basil, but with a new twist!
- 8 ounces dried pasta, gluten free or regular
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 cups grape or cherry tomatoes, halved
- Coarse or kosher salt and freshly ground pepper to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup dry white wine
- 1/4 cup chopped fresh basil
Gather the ingredients.
Cook the pasta according to package directions. Before you drain the pasta, remove ⅔ cup of the pasta cooking water.
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.
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.
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.