Gluten-free burst cherry tomato spaghetti was my new weeknight dish this summer. You've gotta try it!
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About This Spaghetti Recipe
I've previously written a recipe for gluten-free penne pasta with roasted cherry tomatoes and parmesan. And while the ingredients from that recipe to this one are very similar, it's the cooking method that changes.
My previous recipe involves roasting the cherry tomatoes in the oven so they soften. This recipe involves cooking them down on the stovetop so they burst and release their juices, to create a sauce. From there, you use the starchy gluten-free pasta water to thicken the sauce and mix in the parmesan at the end. Yum!
Both versions are delicious, but I'm really partial to this method!
I've adapted this recipe from a recipe video I saw on Instagram. One of the main ingredients for this dish is, of course, spaghetti!
Ingredients You Will Need:
-Gluten-free spaghetti (I use Barilla)
-Extra virgin olive oil
-Minced garlic (fresh is best)
-Salt & pepper
-Parmesan cheese (don't buy pre-shredded - fresh is best).
-Optional: fresh basil for garnish, or red pepper flakes for extra spice
What Pasta Can I Use?
While there are many brands of gluten-free pasta out there (you can compare them all in this gluten-free pasta post), I prefer Barilla for a cheap but reliable gluten-free option. Remember that spaghetti tends to stick and clump together, so for best results, stir often, make sure there's enough room in the pot, and keep the water at a rolling boil.
Read this post for a full comparison of the best gluten-free pastas out there:
How To Make Burst Cherry Tomato Spaghetti
You'll cook the spaghetti according to package directions. While the water is boiling in preparation for the pasta, you'll soften the cherry tomatoes and garlic on the stovetop in olive oil so they get blistered and release all their sweetness. Eventually you'll stir in the cooked spaghetti and pasta water to thicken it into a sauce and top with fresh basil if desired. Yum!
Tips For Making Burst Cherry Tomato Spaghetti
Don't drain the pasta water! You need it to create the sauce. The starchiness from the gluten-free pasta will help with this, so it's crucial you don't drain your pasta. Just turn off the heat and then using tongs, spoon the spaghetti into the pan.
Grate your parmesan cheese by hand, and use the real stuff. You'll want it to say "Parmeggiano Regiano" on the side in big letters. Pre-grated cheese have anti-caking agents that can make the cheese not melt as nicely. You want the real deal for this recipe - trust me. Don't use the sprinkle cheese, as Dylan calls it (the canned powdered parmesan) or pre-shredded parmesan. You want good quality parm here for the best results! You can usually find a block of it available in the deli area of your supermarket. It will be more expensive, but it will last you a while, and the taste and quality are fantastic.
Looking for more gluten-free pasta dishes?
You can't go wrong with spaghetti and meatballs. It's a classic!
Love pesto but don't have any basil? Try this spinach version, which goes perfectly over penne or rotini!
Try gluten-free pad thai, with rice noodles and flavors right from Thailand.
Here's the full recipe for gluten-free burst cherry tomato spaghetti!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Burst Cherry Tomato Spaghetti
- 1 box (12 oz) gluten-free spaghetti, like Barilla
- 2-3 Tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups of cherry tomatoes, rinsed and dried
- ½ cup pasta water (add more if needed)
- ¼ cup (or more) of freshly grated parmesan - I always add more!
- salt & pepper to taste
- pinch of red pepper flakes (optional)
- freshly chopped basil leaves, for garnish
While the pasta is cooking, heat a large skillet or frying pan with olive oil over medium heat. Add the cherry tomatoes and stir for 1-2 minutes. Be careful - they may pop and spray, so reduce heat as needed. Then add the minced garlic, salt, and pepper, and red pepper flakes if desired. I leave them out because I don't like the heat!
Continue cooking until the tomatoes burst and release their juices - this will create the sauce. You can also use the back of your spoon to burst the tomatoes, but it's okay to leave some whole. This should take about 10-12 minutes while stirring occasionally.
Finally, stir in your gluten-free pasta water (about ¼ cup at first) and stir for 1-2 minutes until cooked down and the sauce becomes creamy.
With a slotted spoon, add in your spaghetti and another ¼ cup of gluten-free pasta water, plus more salt and pepper, and the parmesan cheese. Cook for another minute just to meld flavors and remove from heat.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 185Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 88mgCarbohydrates 19gFiber 2gSugar 2gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like spaghetti?
What about tomatoes?
Tell me in the comments below!