I’m on a weekend high.
I stalked up on gingers chews, zofran [for morning sickness], and got out. Can you believe it? That hasn’t happened much that past few months. So it’s rather shocking I made it for two full days in a row. Woohoo!
I met soooooo many incredible and talented people, I can’t even begin to list them all – but I will, just in a later post. Plus, I reconnect with some others who are just really good people. I do have to thank Maggy for coordinating most of the activities because this weekend wouldn’t have been what is was without her. I just love that girl to pieces. I’ll do a recap post soon with more details and links.
I was inspired by a dish that Giada made on the Today show and loved the idea of baked pasta with fresh tomatoes. Plus, the idea of not cooking the pasta beforehand really got me excited.
We were able to enjoy this for dinner and then for lunch a few days after. It was nice having this right there in the fridge, otherwise day time eating isn’t so healthy.
One day it was waffles & ice cream for breakfast, chocolate chip cookies for lunch, chips and salsa for dinner and who knows what in between. I just cannot get myself to eat normal [i.e. healthy]. It’s horrible. I have, however been drinking Evolution juices from whole foods so getting some veggies in at least. I hear anytime between week 14 [next week] and 16, you start to feel better and get your appetite and energy back. Fingers crossed that happens sooner than later for me.
This is a great dish to make if you have last minute minute guests and trust me, they won’t even know it’s gluten-free. Plus, this covers anyone who might be vegetarian. It’s a simple, loaded with antioxidants from the tomatoes and the fresh basil adds great flavor. Who knows maybe even those picky eaters will approve. My bet is they will.
A few of my favorite gluten-free pastas for this dish include:
Baked Pasta with Fresh Tomatoes, Gluten-free
- 28 ounce can of crushed tomatoes, not drained
- 1/2 cup chicken broth [use vegetable if vegetarian]
- 1/3 basil, cut in thin slices – plus more for garnish
- 2 cloves garlic, chopped
- 2 cups gluten-free penne or small pasta – UNCOOKED
- 1/4 cup olive oil
- 1 1/2 tablespoons dried oregano
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4-5 large, heirloom, or beefsteak tomatoes, slices cut about 1/4″ thick
- Optional – Parmesan for topping [omit if vegetarian]
Preheat the oven to 450 degrees. Spray baking dish [about 8-by-8-inch] with cooking spray; set aside.
In a food processor the crushed tomatoes, chicken broth, basil and garlic.
Pour pureed tomato sauce into a medium saucepan and bring to a boil over medium-high heat. Stir in the pasta, olive oil, oregano, salt, and pepper. Heat for about 5-8 minutes.
Line the bottom of the baking dish with one layer of tomato slices. Pour the pasta and tomato mixture into the pan, over the tomatoes. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Season with salt + pepper and drizzle with a little olive oil.
Bake for 25-30 minutes until the tomatoes are nice and crispy and pasta is cooked.
Let cool before serving. Top with basil and a little Parmesan, if desired. Enjoy!
Serves about 5-6
*gluten-free *dairy-free *vegetarian – if you use vegetable stock & no parmesan
April 30 2012