Name: Ten-Minute One-Pan Pasta
Yield: Makes 4 Servings
Ingredients: 12 ounces cherry or grape tomatoes, halved (or quartered if large), or 1 can (14.5 ounces) no-salt-added canned tomatoes, with juice; 12 ounces gluten-free pasta (any shape); 1 tablespoon basil-infused olive oil, extra-virgin olive oil, or additional garlic-infused olive oil; 1 tablespoon garlic-infused olive oil; ¼ cup toasted pine nuts (see tip) or vegan Parmesan cheese, for garnish; 1 tablespoon dried basil; ¼ teaspoon Freshly ground black pepper, plus more as needed; ½ teaspoon sea salt, plus more as needed; ¼ to ½ teaspoon crushed red pepper flakes (optional); 4 cups water, plus more as needed (see tip)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This dish requires only one pan because it makes its own sauce. Once you nail the basic recipe, try adding other low-FODMAP ingredients, such as cubed firm tofu, sliced black or green olives, capers, small broccoli florets, peeled and diced eggplant, baby spinach, baby kale, sliced Swiss chard, shredded carrots, or diced or sliced bell peppers. This recipe is forgiving and flexible, so use whatever you prefer or have on hand, and have fun with it.