Cappellini Pomodoro


1 pound of gluten free pasta – brown rice pasta is one of my favorites

1 pound cherry tomatoes, halved

2 garlic cloves, minced

2 tsp Himalayan Sea Salt

1 cup fresh basil chopped (I use my herb scissors to cut into the dish)

fresh ground black pepper

  1. Cook your spaghetti in a pot of salted water until done.
  2. Meanwhile, heat a large skillet over medium high heat and add tomatoes. Cook until soft (about 15 minutes). Add garlic and salt and cook for a few minutes.
  3. Remove tomatoes and garlic from heat. Mix in the pasta and basil. Add in black pepper to taste.

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