Light, fresh and seriously yum, this pasta dish is a family favourite and was one of the first meals I ever cooked for my husband Mike when we first started dating. "Does this pasta have any meat in it?" I recall him asking, implying he was probably not going to be a fan of this strange vegetarian pasta dish. “No, no meat, but I think you'll still like it”. Now, ten years later it's still one of his favourite meals! Go figure.
My mum is gluten intolerant, so I grew up on all kinds of gluten free products and have tried and tested many gluten-free pasta brands in my time. Even now after leaving home I still like to use this gluten-free pasta as I sometimes find it's not as heavy as a normal durum wheat pasta. I use the brand 'San Remo’ here in Australia. I find it keeps its shape and texture more than other gluten-free brands I have tried, and believe me, I have tried many in my time, resulting in pasta dishes that were more like a plate of mush with bits in it! Mmm delicious. Of course feel free to use a normal durum wheat spaghetti in place of the gluten-free if you prefer.
Enjoy!
Props I used in this post:
Serving Bowl: Sophie Harle
Ingredients
GF, VEG 
40 mins 
4 - 12-15 baby truss tomatoes
- 250g packet gluten free spaghetti
(in Australia I use ‘San Remo’)
- 1 large bunch fresh basil, chopped
- 250g greek feta, crumbled
- 2 cloves garlic, finely chopped
- 1 red onion, finely diced
- 1 small mild chilli
- 2 large handfuls fresh baby spinach
- A small chunk parmesan
- Olive oil
- Sea salt
- Freshly cracked pepper
Method
- Pre-heat your oven to 180 degrees celcius.
- Place the truss of tomatoes onto a baking tray and drizzle with olive oil and a sprinkling of salt and pepper.
- Next place the tomatoes in the oven for 20-30 minutes until the tomato skin starts to blister and look soft.
- When ready take the tomatoes out of the oven to cool and remove each truss, ready for placing into the pasta.
- Next place a large pot of water on to boil.
- Once the water is boiling rapidly, add the pasta (I like to cook mine for about a minute less than the packet suggests, to ensure it keeps its shape and texture).
- Drain the pasta and drizzle some olive oil through.
- While the pasta is cooking, sauté the red onion and chilli in olive oil on low heat.
- Then add the garlic and a sprinkling of salt.
- Once the onion, chilli and garlic are soft, add the baby spinach and wilt, then add feta and basil.
- Stir this mix through the cooked pasta and then add the truss tomatoes and freshly shaved parmesan.
- Serve into bowls and add freshly cracked pepper and salt.
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