This is one of my favorite summer dinners.  The in-season tomatoes and basil make it so fresh and delicious.  Plus, it's easy as heck! Gluten-Free Summer Pasta

Serves: 4-ish

Start by boiling water with olive oil and sea salt for your pasta.  Once boiling add about 3/4 of a pound of your favorite gluten-free pasta and cook as directed.

In a skillet heat up a fair amount of olive oil and add one 12-ounce container of ripe grape or cherry tomatoes, quartered, and 1/2 of a large red onion, roughly diced or sliced.  Cook until soft.  Add 3 minced garlic cloves, 1/4 cup nutritional yeast, 1/3 cup chopped fresh basil, 1/3 cup chopped kale, and a splash of balsamic vinegar.

Throw in your cooked and drained pasta and then adjust seasoning.  Add sea salt and italian seasoning, to taste.  Often I add cayenne and/or hot sauce for a kick.  This is a super basic recipe, so get crazy with it and make it your own.  Happy summer eating, friends!!!

***Tip: Don't refrigerate your tomatoes!  Once they get refrigerated they start to lose flavor instantly!