This is my go-to comfort food. A bowl of penne bathed in a luscious basil pesto that is punctuated by bursts of sweet roasted tomatoes and dusted (I’ll admit, rather generously) with Pecorino Romano. It doesn’t have to be tomato season to enjoy this because roasting tomatoes concentrates their flavor and enhances their sweetness. So even bland and tasteless winter tomatoes taste like summer.
When I started the FODMAP diet, I struggled to find the right gluten-free pasta. Many of the commercial gluten-free pastas are made from garbanzo or soy flours, which are high in FODMAPs. Other types, made from quinoa or corn, are brittle or gummy in texture. After testing several brands, I discovered DeLallo gluten-free pasta. It is made in Italy of just one ingredient – non-GMO brown rice flour and is a good source of low-FODMAP fiber (5 grams/serving). It has a hearty texture similar to whole wheat pasta, it holds its shape, it’s not gummy and the flavor doesn’t overpower sauce. There was just one problem. My local grocery store no longer carried it. Panic! Then I remembered my Amazon Prime account. Yes, I now buy this pasta by the case. It’s nice to know I can have excellent gluten-free pasta whenever I crave my comfort food.
Makes 4 servings
1 pint cherry or grape tomatoes, halved
1 tablespoon extra-virgin olive oil
½ cup Low-FODMAP Basil Pesto
8 ounces gluten-free pasta
1 tablespoon kosher salt
Sea salt & freshly ground black pepper
Pecorino Romano or Parmigiano-Reggiano for serving
- Preheat oven 400 degrees
- Toss halved cherry tomatoes with olive oil. Season with sea salt & freshly ground black pepper.
- Spread tomatoes evenly on a cookie sheet lined with tin foil.
- Bake for 10 minutes. Stir then bake another 10 minutes until tomatoes are soft and slightly charred.
- While tomatoes are roasting, make pasta according to package directions, saving ½ cup of pasta water. Ensure you salt the water with kosher salt before boiling. This seasons the pasta and most of the salt gets drained away.
- Combine cooked pasta with basil pesto. Add roasted tomatoes (and their juices) and stir to combine. If pasta seems dry, add a splash of reserved pasta water.
- Serve with the Italian cheese of your choice. Buono appetito!