Gluten-free pasta with smashed tomatoes, peaches and mozzarella
This gluten-free pasta dish combines the sweetness of peaches and the savory taste of smashed cherry tomatoes, complemented by creamy mozzarella. Perfect for a light meal, it combines fresh flavours with a quick cooking method.
Cook time 15 min
Prep time 20 min
Ingredients:
1 garlic clove2 tbsp capers
3 cups cherry tomatoes
2 tsp dried basil
3 tbsp olive oil
1 dash salt
1 tsp white pepper
7 oz gluten-free pasta
1 tbsp pine nuts
2 peaches
7 oz mozzarella cheese
1/2 cup arugula
This delightful recipe for Gluten-Free Pasta with Smashed Tomatoes, Peaches, and Mozzarella is a vibrant and fresh option that perfectly balances the sweetness of peaches, the savory flavor of smashed tomatoes, and the creamy texture of mozzarella. Ideal for those following a gluten-free diet, this dish is both nutritious and satisfying, making it perfect for a light lunch or a sumptuous dinner.
Instructions:
- Mince the garlic clove.
- Rinse and halve the cherry tomatoes.
- Peel, pit, and slice the peaches into thin wedges.
- Tear the mozzarella cheese into small pieces.
- Wash and dry the arugula.
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Add the gluten-free pasta and cook according to the package instructions until al dente.
- Drain the pasta and set it aside.
- In a small, dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to avoid burning. This should take about 3-4 minutes.
- Remove the pine nuts from the skillet and set them aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the capers and cook for another minute, stirring frequently.
- Add the halved cherry tomatoes to the skillet.
- Season with dried basil, salt, and white pepper.
- Using the back of a spoon or a potato masher, gently smash some of the tomatoes to release their juices.
- Cook for about 5-7 minutes until the tomatoes are tender and a sauce begins to form.
- Add the cooked pasta to the skillet with the tomato mixture.
- Add the remaining 1 tablespoon of olive oil and toss to coat the pasta evenly.
- Gently fold in the sliced peaches and torn mozzarella cheese, allowing the heat from the pasta to slightly melt the cheese.
- Toss in the toasted pine nuts and mix well.
- Divide the pasta among serving plates.
- Garnish with fresh arugula on top.
- Drizzle with a bit more olive oil, if desired, for added richness.
- Serve immediately and enjoy your delicious gluten-free pasta with smashed tomatoes, peaches, and mozzarella.
This Gluten-Free Pasta with Smashed Tomatoes, Peaches, and Mozzarella is a refreshing and delicious meal that brings a variety of flavors and textures to your plate. The combination of sweet peaches, savory tomatoes, creamy mozzarella, and crunchy arugula makes every bite a delightful experience. Serve it as a main course and enjoy the burst of summer flavors in every forkful!
Gluten-free pasta with smashed tomatoes, peaches and mozzarella FAQ:
Cook the gluten-free pasta according to the package instructions, typically about 8-10 minutes, until al dente.
You can substitute mozzarella cheese with burrata, ricotta, or a non-dairy cheese alternative if you're looking for dairy-free options.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
If you don't have cherry tomatoes, you can use diced regular tomatoes or grape tomatoes, adjusting the smashing process as needed.
A large skillet (12-inch) is ideal for sautéing the garlic and tomatoes, while a pot of at least 4-quarts is recommended for boiling the pasta.
Cooking Tips:
- Make sure to use ripe peaches for the best flavor. They should be slightly soft to the touch and emit a sweet aroma.
- To avoid a watery dish, drain the smashed tomatoes well before mixing them with the pasta.
- For added flavor, lightly toast the pine nuts in a dry pan over medium heat until golden brown, making sure to stir frequently to prevent burning.
- If you prefer, fresh basil can be used instead of dried basil for a more intense aroma and taste.
- Mix the pasta with the sauce immediately after cooking to ensure that it absorbs the flavors well.
- Feel free to use any type of gluten-free pasta you like, such as penne, fusilli, or spaghetti.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 18g
Carbohydrates 33g
Fiber 3.84g
Sugar 10g
Fat 22g
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