PartyCharlie's Gluten Free Corn Pasta With Fresh Tomato And Oregano
PartyCharlie’s Gluten Free Corn Pasta With Fresh Tomato And Oregano recipe is exploding with flavor. You simply cannot afford to pass up trying this awesome gluten free recipe ASAP.
Notes
“Party Charlie” Scola , author of the new book, Party Planning Secrets, prepared this recipe for his growing number of clients and party guests with Celiac disease. It reminds him "of the time when vegetarian guests were rare, and then all of a sudden began to grow in number.
For more recipes that use fresh tomatoes, check this recipe collection out - How to Cook Fresh Tomatoes: 20 Quick and Easy Recipes with Tomatoes
For more gluten-free recipes, download your FREE copy of the 42 Easy Gluten-Free Recipes eCookbook.
Ingredients
- 1 10-ounce package gluten-free corn pasta
- 1 large bunch fresh Oregano, cleaned well, stripped from stems and chopped
- 2 medium garlic cloves, peeled and minced
- 4 to 6 large ripe tomatoes, coarsely chopped (about 2 lbs)
- 1/2 cup olive oil
- Salt and pepper, to taste
- Aged Romano cheese, freshly shaved
Instructions
- Cook gluten-free Corn pasta till Al dente, (Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente). Drain thoroughly, but do not rinse the pasta to avoid losing the flavor of the corn.
- Lightly cook garlic in a sauté pan with the ½ cup of olive oil. Heat olive oil. Add the garlic once the olive oil is hot.
- Add 4-6 diced vine ripened Roma tomatoes to the sauté pan with the olive oil and garlic. Stir. Keep on low flame cook for 15 minutes with a lid, Add salt and pepper to taste.
- Add the oregano 3 to 5 minutes before taking the sauce off the flame.
- Toss the hot cooked pasta with the tomato garlic and oregano sauce, add freshly shaved sged Romano cheese.
- Additional Items like Grilled Chicken and Sautéed Shrimp can be added in to the pasta as you toss it all together. Don’t forget the Crushed Red Peppers!
