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Gluten free pasta al pomodoro

Gluten free pasta al pomodoro

Tasty gluten free brown rice fettuccine with tomato sauce
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 2



  • 250 grams pasta

Tomato sauce

  • 4 tbsp olive oil
  • 3 cloves garlic
  • 1 onion
  • 3 branches rosemary
  • 20 cherry tomatoes or one can of diced tomatoes
  • 10 sun-dried tomatoes
  • salt
  • pepper


  • Preparing by finely chopping your garlic, onion, sun-dried tomatoes and cherry tomatoes and removing the rosemary from the branch.
  • Put a frying pan on a medium fire, add the olive oil and wait until it's hot. Add onion, garlic and rosemary and sauté for about 30 seconds to a minute, making sure the garlic doesn't get too brown.
  • Add your cherry tomatoes and sun-dried tomatoes.
  • Bring your sauce to a boil and let it cook for at least 20 minutes. If your sauce gets too thick and there is no water left, add some water. It's best to cook your sauce for about 45 minutes. Stir frequently.
  • Time when you should start boiling your pasta so that it is ready when your tomato sauce is ready.
  • Add some salt and pepper to your sauce. Strain your pasta when it's ready and add to the tomato sauce. Stir to mix sauce and pasta.
  • Serve immediately. You can add some oil, pepper and fresh basil on top.