Reasons why this recipe is great? First it’s from Real Simple, so you know it’s quick and easy. It’s also a pasta-based dish. Hello, pasta! And last but certainly not least, it’s super cheesy and tomato-y. Perfect for an easy weeknight night dish.
Over the past year, I’ve become more in touch with health – especially with the foods I consume. Of course, occasionally there are cheat days. But the most important thing I’ve learned is that a gluten-free diet really works for me. I’ll spare you the details and the “trendy” salesperson pitch, but through much experimentation it’s the best health change for me. I’ve had this dish with both regular wheat pasta and with gluten-free pasta and it works great either way.
Basil Spaghetti With Cheesy Broiled Tomatoes (adapted from Real Simple magazine)
12 ounces gluten-free (corn or brown rice) spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
3 tablespoons olive oil, plus more for the baking sheet
kosher salt and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper (I tend to use as little as possible)
3/4 cup torn fresh basil leaves, plus more for serving
1.Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2.Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3.In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4.Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.
I love this dish with a glass of merlot. Enjoy!