Gluten-Free Spaghetti with Yellow and Red Cherry Tomatoes and Basil Pesto

Italians Gluten-Free Spaghetti with Yellow and Red Cherry Tomatoes and Basil Pesto is a first course that speaks of summer: vibrant colours, intense aromas and a simplicity of preparation that lets the quality of the ingredients shine through.

How to make Gluten-Free Spaghetti with Yellow and Red Cherry Tomatoes and Basil Pesto?

Ingredients for 4 people

• 320 g Gluten-Free Spaghetti
• 250 g of red cherry tomatoes
• 250 g of yellow cherry tomatoes
• 2 garlic cloves
• Extra virgin olive oil as needed
• Salt and pepper to taste

For the basil pesto

• 70 g of fresh basil
• 70 g of extra virgin olive oil
• 50 g of Parmigiano Reggiano
• 30 g of Pecorino
• 30 g of pine nuts
• 2 garlic cloves
• 3 g di sale grosso

Procedimento per cucinare gli Spaghetti senza glutine ai pomodorini gialli e rossi

1. Prepare the basil pesto: blend the basil leaves with the pine nuts, Parmigiano Reggiano DOP, Pecorino Sardo, garlic and extra virgin olive oil. Add the salt and work the mixture until you get a smooth, homogeneous and fragrant cream.
   • Why does pesto turn dark so quickly? It oxidises due to the heat of the blades. Use cold ingredients, work in short pulses and, if you like, place the leaves in the freezer for 10 minutes before you start.
2. Prepare the cherry tomatoes: wash and halve the yellow and red cherry tomatoes. In a large pan, sauté the two garlic cloves in plenty of extra virgin olive oil. Add the cherry tomatoes and cook over high heat for 4-5 minutes. Season with salt and pepper.
3. Cook the Pasta: bring plenty of salted water to the boil (1 litre of water and 10 g of salt for every 100 g of pasta) and cook the Gluten-Free Spaghetti following the times indicated on the packaging.
4. Combine: sauté the pasta in the pan with the cherry tomatoes for one minute, adding a splash of cooking water if needed to loosen the sauce. Turn off the heat and add the basil pesto, stirring gently to avoid cooking it and preserve its fresh aroma.
5. Plate up: serve with a drizzle of raw extra virgin olive oil and a few fresh basil leaves.

Useful tips

• Use ripe but firm cherry tomatoes: overly watery ones release too much liquid in the pan and make the sauce less concentrated.
• If you prepare the pesto in advance, add it to the pasta only at the last moment — the day before is fine, as long as it is stored correctly in the fridge.
• Store any leftover pesto in a jar with a drizzle of oil on the surface: it keeps in the fridge for up to 3 days without darkening.

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Gluten-Free Spaghetti with Yellow and Red Cherry Tomatoes and Basil Pesto

Autore: fabbricadellapasta Metodo di cottura: Al Dente Cucina: italiana, tradizionale Tag ricetta: P Pesto di basilico P Pomodori gialli P Pomodori rossi

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