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
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!