Gluten-free pasta with smashed tomatoes, peaches and mozzarella
Enjoy a delicious and fresh gluten-free pasta with a delightful combination of smashed cherry tomatoes, juicy peaches, and creamy mozzarella. This easy-to-make dish is packed with flavors from garlic, capers, dried basil, and topped with crunchy pine nuts and peppery arugula. Perfect for a quick yet satisfying meal!
- 09 Mar 2025
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
This delightful recipe for Gluten-Free Pasta with Smashed Tomatoes, Peaches, and Mozzarella is a vibrant and fresh option that perfectly balances the sweetness of peaches, the savory flavor of smashed tomatoes, and the creamy texture of mozzarella. Ideal for those following a gluten-free diet, this dish is both nutritious and satisfying, making it perfect for a light lunch or a sumptuous dinner.
Ingredients:
Instructions:
- Mince the garlic clove.
- Rinse and halve the cherry tomatoes.
- Peel, pit, and slice the peaches into thin wedges.
- Tear the mozzarella cheese into small pieces.
- Wash and dry the arugula.
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Add the gluten-free pasta and cook according to the package instructions until al dente.
- Drain the pasta and set it aside.
- In a small, dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to avoid burning. This should take about 3-4 minutes.
- Remove the pine nuts from the skillet and set them aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the capers and cook for another minute, stirring frequently.
- Add the halved cherry tomatoes to the skillet.
- Season with dried basil, salt, and white pepper.
- Using the back of a spoon or a potato masher, gently smash some of the tomatoes to release their juices.
- Cook for about 5-7 minutes until the tomatoes are tender and a sauce begins to form.
- Add the cooked pasta to the skillet with the tomato mixture.
- Add the remaining 1 tablespoon of olive oil and toss to coat the pasta evenly.
- Gently fold in the sliced peaches and torn mozzarella cheese, allowing the heat from the pasta to slightly melt the cheese.
- Toss in the toasted pine nuts and mix well.
- Divide the pasta among serving plates.
- Garnish with fresh arugula on top.
- Drizzle with a bit more olive oil, if desired, for added richness.
- Serve immediately and enjoy your delicious gluten-free pasta with smashed tomatoes, peaches, and mozzarella.
Tips:
- Make sure to use ripe peaches for the best flavor. They should be slightly soft to the touch and emit a sweet aroma.
- To avoid a watery dish, drain the smashed tomatoes well before mixing them with the pasta.
- For added flavor, lightly toast the pine nuts in a dry pan over medium heat until golden brown, making sure to stir frequently to prevent burning.
- If you prefer, fresh basil can be used instead of dried basil for a more intense aroma and taste.
- Mix the pasta with the sauce immediately after cooking to ensure that it absorbs the flavors well.
- Feel free to use any type of gluten-free pasta you like, such as penne, fusilli, or spaghetti.
This Gluten-Free Pasta with Smashed Tomatoes, Peaches, and Mozzarella is a refreshing and delicious meal that brings a variety of flavors and textures to your plate. The combination of sweet peaches, savory tomatoes, creamy mozzarella, and crunchy arugula makes every bite a delightful experience. Serve it as a main course and enjoy the burst of summer flavors in every forkful!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.84g | 10% |
| Sugar 10g | 10% |
| Fat | |
| Fat 22g | 25% |
| Saturated 7g | 24% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 24mg | 4% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 1.63mg | 10% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 20mg | 21% |
| Vitamin E 1.59mg | 11% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 410mg | 31% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 1.97mg | 18% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 470mg | 14% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 2.29mg | 21% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Oyster blade steak with hasselbacks and chimichurri
Easy to follow and absolutely delicious.
21 May 2025Vegan potato tacos with avocado, peas and cucumber
Perfect for a healthy and satisfying lunch or dinner.
21 May 2025Buttered chicken noodle bowl
Perfectly seasoned and quick to prepare, this delightful dish is your go-to for a heartwarming meal.
29 Mar 2025