Name: A Fantastic One-Pot Pasta That Happens to be Gluten-Free
Ingredients: 12 oz. Jovial 100% Organic Brown Rice Gluten-Free Farfalle Pasta; 2 cups cherry tomatoes, halved; 1 small onion, thinly sliced; 1 large garlic clove, thinly sliced; 2 tablespoons capers, drained; 1 1/2 teaspoon salt; 2 teaspoons dried sweet basil; 2 teaspoons Better-Than-Bouillon (vegetable base); 4 1/2 cups water; 1-2 tablespoons olive oil; 1 tablespoon vegan margarine (optional); Fresh basil for garnish (optional)

Ingredients

Scale

12 oz. Jovial 100% Organic Brown Rice Gluten-Free Farfalle Pasta
2 cups cherry tomatoes, halved
1 small onion, thinly sliced
1 large garlic clove, thinly sliced
2 tablespoons capers, drained
1 1/2 teaspoon salt
2 teaspoons dried sweet basil
2 teaspoons Better-Than-Bouillon (vegetable base)
4 1/2 cups water
1–2 tablespoons olive oil
1 tablespoon vegan margarine (optional)
Fresh basil for garnish (optional)

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Instructions

Place all the ingredients in a large shallow pot (5 quarts), except the margarine and fresh basil.
Bring to a boil quickly.
Reduce heat to a simmer.
Stir occasionally to prevent the pasta from sticking.
Cook for approximately 9 minutes (or according to the directions on the pasta box).
When the pasta is the right consistency, stir in the margarine, sprinkle with fresh basil, and serve immediately.

Notes

I’m not too fond of overcooked pasta, so I always undercook my pasta by at least a minute. I prefer mine to have a slight chew. Remember the pasta will continue to cook in the sauce until the sauce cools.