Garlic Pasta Gluten-Free Baking and More.
Name:	Garlic Pasta
Description:	Who doesn’t love pasta? Several of my students mentioned to me, with long faces, that they sorely missed pasta since their diagnosis. They confided in me that they did not like the taste of gluten-free pastas. My answer to their longing was this recipe, with the note: “Experiment with different gluten-free pasta brands. You will find one you like. When you do, make this sauce, and use all the garlic called for! I promise it will fill the pasta void.” Not only will this recipe satisfy your pasta cravings, it is also extremely fast to make.
Ingredients:	1 pound gluten-free penne pasta (I love Tinkyada Pasta) 1 cup regular olive oil 3 garlic cloves, crushed 1/2 teaspoon crushed red pepper flakes 1 1/2 Tablespoons dried basil 1 Tablespoon dried parsley 1/2 Tablespoon Kosher salt 1 cup grape tomatoes 1 cup mini-fresh mozzarella balls
Directions:	Heat water for pasta. While water is heating, begin your sauce. In a skillet, add olive oil, garlic and crushed red peppers. Heat oil over medium heat until garlic is light brown. Take care not to burn the garlic. (Burnt garlic has a horrible taste and will stink up the kitchen for hours!) Stir the mixture occasionally. Once the garlic browns, turn heat down to low. When water boils, add the pasta. Cook according to package directions. Drain pasta. Place pasta in a large bowl. Carefully, pour hot olive oil over pasta. Toss to coat. Add herbs, tomatoes, fresh mozzarella, salt and pepper. Stir to combine. Enjoy! Serves Four
Created By:	Elizabeth Barbone