I’ve done it. I’ve found the PERFECT gluten free pasta. I could never love another gluten free pasta more, unless it were made of healthier ingredients. This is a treat for us, I try to stay away from processed foods, so noodles that aren’t made of vegetables are a rare thing in this house- but when they make an appearance I WANT TO MARRY THEM. This spaghetti brings me straight back to my childhood- the perfect indulgence for a cold winter night. I hope you love as much as I do! xx- Sarah {more after the jump}
INGREDIENTS:
1 package of gluten free spaghetti
4 medium tomatoes, chopped
25 oz of diced, peeled tomatoes (I used this brand)
1 medium yellow onion, diced
1 tablespoon Extra Virgin Olive Oil
3 cloves of garlic, pressed
1 tsp dried basil
1/2 tsp dried oregano, dried marjoram
1/2 cup kalmatta olives, pitts removed, slices in half
1 cup of chickpeas
1 heaping cup of dino kale, stems removed and sliced
1 tablespoon coconut sugar
1/2 tsp sea salt
fresh cracked black pepper
red pepper flakes
METHOD:
For the pasta:
– Being a large pot of salted water to a boil
– Cook spaghetti according to package instructions
For the sauce:
– In a large, heavy bottomed sauce pan combine onion, garlic and olive oil. Cook until onions are softened and slightly carmelized, then add chopped tomatoes, basil, oregano, marjoram, coconut sugar and sea salt.
– Simmer on medium low heat for 5-10 minutes.
– Add chickpeas and olives, simmer for an additional 3 minutes.
– Add diced tomatoes, red pepper flakes (optional) and fresh cracked black pepper and additional sea salt to taste
– Add kale and mix well until kale is wilted.
– Serve steaming hot! Enjoy!
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Reader Comments
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Shauna| I am SO making this tonight!! looks delish!!!
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Valerie C| that looks amazing, and the best part is — i already have all the ingredients at home minus the coconut sugar. does it make a huge difference if i omit that ingredient?
xo, lily on fillmore
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Corina Nika| Mmm living on a greek island, makes me love everything mediterranean!
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Katerina Kosta| I like anything with Kalamon olives!Their actual name in Greece..I even make my own since I have an olive tree. I never thought of adding chickpeas..Great recipe!
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Andi| YUM!!!!
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dishing up the dirt| I'm loving the sauce here! Absolutely gorgeous recipe as always.
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Kat {blueZelia}| I am making this tonight! This recipe will be a quick yet super flavorful! Add a salad, wine and some jazz and we have the makings for a great evening!
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Lauren Martin| This looks so incredible I clicked over from Pinterest because I think it might be my dinner here in a day or two. perfect vegetarian meal! xx thanks for sharing!
xx
Lauren Martin
Make it a Double -
Katie @ Produce On Parade| Oh what a wonderful looking pasta. Thanks for sharing! 🙂
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Liz {What Dress Code?}| I made a very similar version of this pasta last week, and there's just something so hearty and indulgent about a steaming bowl of pasta on a cold night — especially with olives and kale in the mix!
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Jessica| Hi Sarah!
Not sure if you have tried it, but Jovial makes FANTASTIC (organic) gluten free pasta as well! It is made from brown rice and I have found that I actually like it better than any regular (wheat based) pasta I have had in the past! My favorite is the capellini – though I too try to eat processed foods in moderation, but it is a nice treat! Give it a try if you are able to find it!
Jess
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ilyssa schwartz| Another amazing gluten free and grain free pasta is Cappellos. You will not be let down. It's the best gluten free pasta I've had. check it out here – https://cappellosglutenfree.com/
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Jules| This was a great dish – I have riffed on it a few times. It is on my go-to list.
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dayna| Tried this recipe and it was delicious! A new favourite in my household for sure. It even made it onto a recipe card for keeps.
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tameeka| I made this dish last night….AMAZING!!!! Thanks for sharing the recipe.
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Anthony| Have you ever thought about writing an ebook or guest authoring on other blogs?
I have a blog based on the same subjects you discuss and would love to have you share
some stories/information. I know my viewers would value your work.
If you’re even remotely interested, feel free to send me an email. -
Cristiane D.| Hello! I’m a newbie here, and I just have to say that I am drooling over my keyboard. SO AMAZED!!
I’m not vegan, partially vegetarian (I try consuming meat only once a week or so, my Brazilian background defers from that..). I find tons of vegan recipes out there, however, most of them defeat the point of ‘healthy’ and will make you gain a lot of weight, they have no respect for my taste buds, nor for my lack of certain enzymes to break down stuff like nut butters or coconut milk. And now I found a safe haven for when I need inspiration to stay healthy, and at the same time actually enjoy what I eat.
My printer is currently running out of ink, because I just can’t stop printing! The combination of ingredients makes sense, from the artichoke dip, down to the black been soup, etc.
My taste buds are awake and cheering!
Thank you so much for sharing!
(I want to leave work NOW and run home to cook!)
😉
Cris -
shalin| Soy is really really bad for you! Try switching to a rice pasta or something without soy :D!
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Berta Aviles| Delicious!!! My family really enjoyed it. Thanks.
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Chase Jackson| Making this again tonight and have made it many times. I like it with a little bit of feta. Thanks for the great recipe!
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Chase Jackson| I wish it was easier to print your recipes however instead of having to copy and paste into word to print.
