This fresh summer pasta comes together in minutes and is the perfect dish to enjoy on a hot summer night. It’s light but filling without the added gluten! The creamy, soft-melty feta makes it feel luxurious. Cook, relax and enjoy!
Gluten free pasta recipe
- 2 cloves garlic (0.4 oz)
- 12 oz mixed color cherry tomatoes
- 6 oz gluten free penne pasta (Barilla)
- 4 oz feta
- 1.5 oz baby arugula
- olive oil
- coarse salt
- fresh ground black pepper
- large pot
A white wine with a bit of acidity like a Suavignon Blanc
Gluten free pasta preparation
1. Prepare the ingredients
Bring a large pot of salted water to a boil. Peel then chop garlic. Cut cherry tomatoes in half. Crumble feta.
2. Marinate the tomatoes
Combine tomatoes and garlic in a large bowl with ¼ cup olive oil. Season with salt and pepper, and set aside.
3. Cook the pasta
Add pasta to boiling water and cook until al dente, about 8 minutes. Drain pasta, reserving ½ cup pasta water.
4. Combine the ingredients
Toss cooked pasta with tomato mixture.
5. Add the cheese
Add feta to pasta along with ¼ cup reserved pasta water. Toss until cheese melts slightly and sauce coats pasta. Add more pasta water if needed.
6. Add the arugula
Toss in arugula and season with salt and pepper to taste. Enjoy!