Description
A fresh, gluten-free summer pasta dish combining roasted cherry tomatoes, garlic, and basil with a tangy balsamic glaze. Light, rustic, and ready in 30 minutes, it’s vegan, easy to make, and perfect for families or quick weeknight dinners.
Ingredients
For the Balsamic Glaze:
1/2 cup balsamic vinegar
1 tablespoon sugar
For the Toasted Breadcrumbs:
1/2 cup gluten-free breadcrumbs
1 teaspoon olive oil
For the Bruschetta Pasta:
12 oz gluten-free spaghetti
1 lb cherry tomatoes
1/2 cup red onion, finely diced
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh basil leaves, chopped
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Mix cherry tomatoes, red onion, garlic, 2 tablespoons olive oil, salt, and pepper on the sheet
Roast at 400°F (200°C) for 15-20 minutes until tomatoes burst
Cook pasta according to package instructions as tomatoes roast
Heat remaining olive oil, sauté tomatoes and diced garlic until softened
Mix cooked pasta with sautéed tomatoes and garlic
To make balsamic glaze: Simmer balsamic vinegar and sugar in a saucepan until thickened
Mix breadcrumbs with olive oil and toast in oven at 350°F (175°C) until golden
Stir glaze into pasta, garnish with breadcrumbs and fresh basil
Notes
Ensure breadcrumbs are certified gluten-free
Adjust balsamic glaze thickness to taste
Cherry tomatoes and seasonings can be sealed in an oven-safe bag for hassle-free roasting
Add cherry tomatoes to simmering basil mixture for a more complex sauce
Serve warm or at room temperature to highlight freshness