Gluten free pasta with fresh “tomato sauce”….easy as 1, 2, 3!

Monica says:

It’s hot outside and who wants to turn on an oven?

I know I don’t!

I want to make a supper that’s easy, nutritious, and has a stress-free clean-up.

Don’t we all?

Being Italian, my go-to is something highlighting the Mediterranean diet and since it’s summer, what comes to my mind first is….

The lovely little tomato!

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My tomato plants have given us such a great harvest this year that we have been eating tons of tomatoes as snacks, making countless tomato salads, and adding tomatoes to just about everything!

So when the temperature is hot, can you make a fresh “tomato sauce?”

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Sure you can!

All you need are little tomatoes, fresh basil, garlic, salt and pepper, crushed red pepper flakes,  and some great olive oil!

Oh, and don’t forget the Parmesan cheese!

The key to this pasta dish is to decide on it EARLY in the day and here’s why!

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Take 4 pints of small grape or cherry tomatoes, and cut each one in half. I like to use half red and half orange for color.

Place cut tomatoes into a large bowl.

Sprinkle the cut tomatoes with salt and pepper, add 2 tablespoons of crushed garlic, a sprinkle of crushed red pepper, and 15-20 fresh basil leaves, cut into strips.

Now pour ½ cup of olive oil over this lovely mixture.

Cover with clear plastic wrap and WAIT….

….at least 4 hours!

The tomatoes will marinate and all of the flavors will marry each other…it will be delightful!

At suppertime, make your gluten free pasta according to the directions, and after you drain it, place each serving

into a nice-sized bowl and then the magic happens!

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Place some nice heaping spoonfuls of the fresh “tomato sauce” onto each pasta serving.

Do not use a slotted spoon….you want to get every last drop of the marinade into the bowl.

Sprinkle with Parmesan cheese and done!

 

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So yummy…and easy, right?

Mangia, mangia!

© 2014, Monica of glutenfreedoubletalk

Our salads were a hit!

Monica says:

Just wanted to share a few pictures and links for recipes from our salad offerings yesterday at our picnic! Our main protein was my husband’s famous chicken on the grill which was simply wonderful, too!

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Everyone gave rave reviews for these veggie delights and I was thrilled to be able to boost everyone’s nutritional intake for the day….rather than the traditional picnic fare!

Let’s start with a salad that I saw in Better Homes and Gardens magazine while at the hairdresser’s!

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It was super easy and could even be easier if you used a bag of frozen sweet corn (obviously, thawed); you would eliminate any silk that you tried so hard to remove, but when stirring the salad, you see that some still sneaked in! Oh well….

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http://www.bhg.com/recipe/corn-peach-salad/

Same source for this mouth-watering salad….Better Homes and Gardens…..this time got a link to it in my BHG email newsletter that I receive daily.

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This salad was so refreshing and had a nostalgic taste for me and my sisters. Our grandmother used to make a salad that featured fresh dill, like this one. It had such a lovely taste! And topping it with a little feta just added another dimension!

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http://www.bhg.com/recipe/cucumber-honeydew-salad-with-feta/

We love asparagus in our house and when I caught this recipe on the Leafy Cauldron blog, I had to see if I could replicate it! Oh my….it was so unusual and delicious! A marriage between fresh tarragon and fresh mint made this salad amazing…..

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http://leafycauldron.net/2014/05/28/fresh-asparagus-salad/

Another salad that is a must-have when we get together is your basic (and did I say fabulous?) Italian Tomato salad! This one is just from scratch….from my head you might say!

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I cut about a dozen fresh tomatoes “on the vine” (that’s how they are advertised in the store) into small bite-sized pieces and sprinkled salt and pepper on them. Then I peeled and cut one medium-sized onion into slivers and added it to the tomatoes. I seasoned it with ¼ cup of virgin olive oil, 1 T dried oregano, and fresh basil (about 6 leaves chopped). I marinated it for several hours at room temperature on the counter.

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This tomato salad was served with fresh Italian bread to sop up the goodness! Of course, I didn’t eat the bread, as it was for “regular people” as we refer to them!

Finally, as promised, here is a picture of our gluten-free blueberry cobbler with homemade whipped cream and fresh strawberries….what a way to end the day and make your tummy so happy when viewing fireworks!

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Hope everyone enjoyed their Independence Day celebrations!

© 2014, Monica of glutenfreedoubletalk

Sugar-snap pea salad…..in a snap!

Monica and Daria say:

Want an easy summer salad to take to your next get-together?

You are in luck!

This salad of fresh sugar-snap peas can be made in minutes!

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Sugar-snap peas have a high content of dietary fiber, are an excellent source of folic acid, and have more vitamin K than shelled peas. Best of all, fresh pods have more than 150% of vitamin C than fresh garden peas and are rich in many minerals and nutrients.

So, here’s how to prep the salad!

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Just get a pound of fresh sugar-snap peas and wash them in cold water and pat dry. Then trim the stem and remove the stringy fiber from each end. Place all cleaned snap-peas in a serving dish. You can sometimes find a nice big bag of sugar snap-peas in your grocery aisle….just check the date for freshness!

Next, wash some red grape tomatoes and some yellow cherry tomatoes. Pat dry and add to salad. If you have a small red onion, you can chop this and add to salad now. We omit this due to the fact that we cannot seem to digest raw red onions in our household!

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Then add some herbs….We love basil and oregano. We used dry herbs in this salad because we didn’t plant ours yet! We also added some garlic powder (you can use some fresh minced garlic) and kosher salt and pepper.

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Last for the dressing….We drizzled extra virgin olive oil on the salad and then squeezed one half of a fresh lemon. Toss it all together!

Done!

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It’s so pretty and nutritious!

Enjoy ❤

© 2014, Monica & Daria of glutenfreedoubletalk