Cherry tomatoes are starting to ripen on the vine in my veggie garden. This morning I picked some fresh, beautiful ones and decided to make a simple but tasty vegetarian pasta dish that’s also gluten-free.
Quinoa pasta is a great wheat alternatives for anyone that is on a gluten-free diet or has a wheat intolerance like I do.
For this dish, simply, sauté grape tomatoes (I sliced them in half) with sliced garlic cloves in a couple of tablespoons of olive oil for a few minutes, toss with the boiled quinoa pasta
(I like to add a few tablespoons of the pasta water just to make it more saucy), toss to combine, add some chopped parsley and plate.
Try drizzling a bit of extra virgin olive oil and some balsamic vinegar over the dish once plated. Delicious. How many cloves or how many tomatoes is up to you. Have fun with the ratio. I like more tomatoes than noodles personally and some extra crispy garlic slices on top.