Gluten-free pasta with smashed tomatoes, peaches and mozzarella
This gluten-free pasta dish combines the sweetness of peaches and the savory taste of smashed cherry tomatoes, complemented by creamy mozzarella. Perfect for a light meal, it combines fresh flavours with a quick cooking method.
Cook time 15 min
Prep time 20 min
Ingredients:
1 garlic clove2 tbsp capers
3 cups cherry tomatoes
2 tsp dried basil
3 tbsp olive oil
1 dash salt
1 tsp white pepper
7 oz gluten-free pasta
1 tbsp pine nuts
2 peaches
7 oz mozzarella cheese
1/2 cup arugula
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.
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.
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!
Gluten-free pasta with smashed tomatoes, peaches and mozzarella FAQ:
Cook the gluten-free pasta according to the package instructions, typically about 8-10 minutes, until al dente.
You can substitute mozzarella cheese with burrata, ricotta, or a non-dairy cheese alternative if you're looking for dairy-free options.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
If you don't have cherry tomatoes, you can use diced regular tomatoes or grape tomatoes, adjusting the smashing process as needed.
A large skillet (12-inch) is ideal for sautéing the garlic and tomatoes, while a pot of at least 4-quarts is recommended for boiling the pasta.
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.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 18g
Carbohydrates 33g
Fiber 3.84g
Sugar 10g
Fat 22g
More recipes
Mediterranean tomato and hummus pita pockets
Quick Mediterranean tomato and hummus pita pockets.
11 Dec 2025Smoked salmon tapenade with garlic toast
Delicious smoked salmon tapenade served on garlic toast.
05 Feb 2026Slow cooker thai peanut chicken with coriander and lime
Tender chicken thighs in a creamy Thai peanut sauce.
18 Feb 2026Green olive and prosciutto risotto
A creamy risotto with green olives and prosciutto for a comforting meal.
27 Dec 2025Grilled italian sausage with peppers, onions and arugula
Grilled Italian sausage with sweet glazed peppers and arugula.
01 Dec 2025Potato and prosciutto salad with aioli
A hearty potato and prosciutto salad with creamy aioli.
18 Jan 2026Broiled steak with brussels sprouts and sweet potatoes
Broiled flank steak with roasted Brussels sprouts and sweet potatoes.
30 Jan 2026