I'm Italian. And in 2013, when the powers that be told me I could no longer have gluten, or dairy, and about a billion other things, I had a bit of a bad reaction. It involved a lot of crying, spazzing, and laying on the floor crumpled up questioning, "Why?" While I was down there, I also questioned why my forefathers decided to settle in the Midwest as opposed to, I don't know, Hawaii or New Zealand.

I still have not received answers.

So, I've been on a quest to recreate some of my favorite Italian dishes, which involve about 90% gluten and dairy products, to see if I can regain my Italian heritage. I achieved it with this Ina Garten knock off gluten free tomato basil capellini amazingness.

It's so mega easy. And I've made it a hundred times... you know, just to make sure it works right.

Tomato Basil Capellini: Step by Step detailed instructions

Step 1. Preheat to 400. Take 2 pints of grape tomatoes. If you're feeling extra adventurous, get the heirloom ones. Wash em. Even though you're gonna buy organic, right? Pour em on a cookie sheet and coat in olive oil, kosher salt and pepper. Pop em in the oven for about 15 minutes, depending on the size. You want them to be a bit wrinkly, but not cooked to death. Knaw mean?

Step 2. Boil 8 cups of water. And yes, it's important that you measure it because otherwise the salt ratio won't work. Add 2 tablespoons of olive oil and 1.5 tsp. salt to the water.

Step 3. Get a giant skillet. Add 3 tablespoons of olive oil and 1 tablespoon of vegan butter on low heat. Add to this, 4 cloves of minced or grated garlic and stir around so it doesn't burn.

Since oils are delicate and sensitive to light and heat, they need to be in a dark, glass bottle — and verify they don’t have filler oils! There’s a huge market for fake olive oil.

I love the Colavita brand because they are high quality and come from a great family-owned business, originating in Italy. California Olive Ranch is also good!

TIP: you should be using organic garlic. There's a lot of nastiness in conventional garlic, which comes from very sketchy parts of the world. I buy the fresh peeled kind and put it all in the freezer and just take out cloves as needed. They also chop/grate much easier when frozen (and bonus, it isn't sticky).

Step 4. Right about now you should probably need to boil your pasta.

Step 5. Wash about 25 basil leaves and chop. Add this into the skillet, still keeping it on low. Add in 1 tablespoon of fresh thyme. Parsley is good to add too. You know, whatever. Also add 1 tsp of salt to this concoction. Stir it around and keep on low. { If you like some kick to your food, this is where you'd add a few red chili flakes }

Step 6. Take the tomatoes out and let them cool for a second.

Step 7. You're not going to drain your pasta because you'll be using the pasta water. Take some tongs and transfer capellini to the skillet and mix around with sauce. Add some of the pasta water to your desired consistency - more water will make a thinner sauce and vice versa.

Add the tomatoes and mix it all together. Note, the longer the pasta sits the more it will thicken up. So leftovers will be thicker.

Top with fresh basil and pine nuts. And, like, parmesan if you tolerate dairy or a vegan option.

EASY ROASTED TOMATO AND BASIL CAPELLINI {gluten free + vegan}

This is a gluten free, vegan version of Ina Garten’s famous Italian dish that will make you feel like you're not missing out on a thing! [Serves 2-3]

INGREDIENTS:

1 box of Jovial gluten free capellini or spaghetti [see notes below]
8 cups water
6 TB Colavita olive oil divided (4 for sauce, 2 for water)
sea salt + pepper
2 pints organic grape or cherry tomatoes
1 TB vegan butter (I use Earth Balance)
4 minced garlic cloves
25 basil leaves
1 TB fresh thyme
[optional red pepper flakes]

INSTRUCTIONS:

Step 1. TOMATOES: preheat to 400. Take 2 pints of grape tomatoes. Pour em on a cookie sheet and coat in olive oil, kosher salt and pepper. Pop em in the oven for about 15 mins — you want them to be a bit wrinkly, but not cooked to death.
Step 2. PASTA: boil 8 cups of water. And yes, it's important that you measure it because otherwise the salt ratio won't work. Add 2 tablespoons of olive oil and 1.5 tsp. salt to the water.
Step 3. SAUCE: get a giant skillet to lowest heat. Add 3 tablespoons of olive oil , butter, garlic, and stir around so it doesn't burn. Wash and chop about 25 basil leaves and 1 tablespoon of fresh thyme. Parsley is good to add too. Add 1 tsp of salt and some pepper. Stir it around til wilted then turn off heat. [If you like some kick to your food, this is where you'd add a few red chili flakes]
Step 4. Take the tomatoes out and let them cool for a second, then pour into skillet with sauce.
Step 5. You're not going to drain your pasta because you'll be using the pasta water. Take some tongs and transfer capellini to the skillet and mix around with basil sauce. Add some of the pasta water to your desired consistency. More water will make a thinner sauce and vice versa.
{If using a corn pasta, it will already be a thick consistency so you'd need to add water to the dish to thin if desired.}
Taste and adjust salt + pepper. Top with toasted pine nuts, fresh basil and parmesan or vegan equivalent!

NOTES ON GF PASTA: Gluten free pastas are iffy and here are the ones I've tried that taste awesome: Jovial Organic Brown Rice capellini / Trader Joes Brown Rice + Quinoa spaghetti / DeBoles Rice Angel Hair / Tinkyada Organic Brown Rice spaghetti.

One pasta you should absolutely AVOID is Hodgson Mills. OMG! It's so bitter and awful. Aldi’s LiveGfree pasta doesn’t work well for this as it soaks up all the liquid and gets too thick.

Easy Roasted Tomato Basil Capellini | Gluten Free + Vegan

Tomato Basil Capellini: Step by Step detailed instructions

EASY ROASTED TOMATO AND BASIL CAPELLINI {gluten free + vegan}

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