There’s nothing that I love more than a big Italian meal with pasta, bread, and Caesar salad. It’s easy to make it gluten-free!
Why We Love It
This meal can be prepared and served in less than 20 minutes – perfect for a weeknight Italian feast.
- One 450 gram package of corn or quinoa spaghetti noodles (about one pound)
- One or two cloves of garlic (depending on your preference)
- About one tablespoon olive oil
- Handful of fresh parsley, basil, and/or oregano (depending on your preference)
- One 400 mL can of diced tomatoes
- Freshly ground sea salt and black pepper
- Fresh Parmesan cheese
- One loaf of French-style gluten-free bread (such as Udi’s French baguette)
- Approximately ½ cup of store-bought garlic butter (if you want to make your own, see the Tips below)
- Approximately 2 tablespoons of fresh Parmesan cheese
- ½ cup cheddar or mozzarella cheese, grated (optional but delicious!)
- Boil a big pot of salted water.
- Peel and chop the garlic.
- Place about a tablespoon of olive oil in a large frying pan. Heat it up over medium heat and sauté the garlic.
- Finely chop the herbs while the garlic is sautéing.
- Once garlic is slightly browned, add the tomatoes and the herbs.
- Allow everything to cook through for about five minutes, or until bubbling.
- While the sauce is cooking, cook the pasta in the boiling salted water according to package directions.
- Taste the sauce and season with salt and pepper.
- Drain spaghetti and add to the pan of sauce. (You can re-use the spaghetti pot if it’s easier.)
- Serve topped with fresh Parmesan cheese.
- Slice the loaf in one-inch intervals, almost all the way through.
- Soften the garlic butter in the microwave for about 15 seconds. Then, mix in the Parmesan with a mixer or fork.
- Spread this mixture over the loaf and between each of the slices. You may need to make more mixture depending on the size of your loaf.
- If desired, top with grated cheddar or mozzarella cheese.
- Wrap loaf loosely in foil. Bake according to package directions. (I usually cook a room-temperature loaf at 400 degrees for 10 minutes.)
- Once baking time has been reached, you may want to peel back foil and allow the loaf to brown.
- Serve and enjoy!
- Fresh ingredients make all the difference in this dish!
- We found the Udi’s French baguette at Masstown Market.
- You can also make your own garlic butter! Simply soften half a cup of butter and stir in a clove of minced garlic and a few leaves of chopped parsley.
- Round out the meal with a Caesar salad featuring Renée’s gluten-free Mighty Caesar dressing.