Gluten Free Tagliatelle with Tomato Sauce and Ricotta

posted by 4 years ago


1 (35 oz.) can imported Italian tomatoes

2 Tbs. olive oil

1/2 medium yellow onion, diced

2 cloves garlic, minced

Coarse salt & freshly ground pepper, as desired

2 fresh basil leaves

1 lb. Schar gluten free tagliatelle pasta

Fresh ricotta cheese


Place tomatoes in a large bowl and crush them by hand. Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook briefly until garlic is lightly browned, less than 1 minute. Add the crushed tomatoes with their juices to the pan. Add 1/2 c. water; season with salt & pepper, and bring to a simmer. Turn heat to low and let simmer until thickened, about 20 minutes. At the very end of cooking, tear the basil leaves into pieces with your hands and stir into the sauce. Cook gluten free pasta according to package directions until al dente. Drain the pasta and toss with half of the sauce. Dish pasta out into individual serving plates and top with a little more sauce. Spoon 2 Tbs. of the fresh ricotta on top of each dish of pasta and serve. (Serves: 4)

tags:  gluten free tagliatelle with tomato sauce and rico, pasta, easy, sauces, italian
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