Welcome to the taste of pure summer!
This recipe is a celebration of fresh garden bounty and vibrant flavors, inspired by the classic "raw sauce" method that lets ingredients truly shine. It's the ultimate low-effort, high-reward meal for a warm evening.
The beauty of this dish lies in the extended marination process, which draws the juices out of the tomatoes, creating an incredibly flavorful dressing that doesn’t require any actual cooking.
Let your tomatoes soak up the sun all afternoon, and dinner is ready in the time it takes to boil water.
Why this pasta is a summer win:
We’ve specifically crafted this recipe to be entirely Gluten-Free and Dairy-Free without sacrificing a single ounce of flavor. Going gluten-free ensures this dish is light and easy to digest, perfect for a humid summer afternoon. We use the incredible Rummo Spaghetti, which offers a robust texture indistinguishable from traditional pasta. Simultaneously, by making it dairy-free and vegan, we've eliminated heavy saturated fats and lactose, replacing them with heart-healthy olive oil and the sharp, savory taste of Green Vie's grated vegan cheese. It's a clean, allergy-friendly meal that celebrates fresh garden produce while keeping you feeling energized and refreshed.
Gluten-Free & Dairy-Free Summer garden pasta Recipe
Serves: 4
Ingredients
- 2 puns of Cherry Inca Tomatoes - 250g (A mix of colors is ideal!)
- 1/3 cup extra-virgin olive oil
- 1 minced solo garlic
- 12 large basil leaves, julienned (sliced into thin strips), plus extra for serving
- 1/4 teaspoon Super Spicy Chili Flakes
- 1/2 teaspoon himalayan pink salt
- freshly ground black pepper to taste
- 1 pack Rummo Spaghetti Gluten-Free Italian Pasta - 400g
- 1 cup GREEN VIE Vegan Parveggio Grated, plus extra for serving
Directions
- Prep the Sauce Base: Wash the cherry tomatoes and basil. Carefully cut the cherry tomatoes in half and slice the basil into thin strips (julienne).
- Combine and Marinate: In a large bowl, combine the halved cherry tomatoes, 1/3 cup of olive oil, the minced solo garlic, the chopped basil, ¼ teaspoon of red pepper flakes, ½ teaspoon of salt, and freshly ground pepper. Toss everything together well to ensure the ingredients are evenly coated and combined.
- The Wait: Cover the bowl tightly with plastic wrap and set it aside at room temperature for a minimum of 4 hours. This is crucial for the tomatoes to macerate and release all their sweet, savory juices.
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Cook the Pasta: Just before you are ready to serve, bring a large pot of salted water to a rolling boil. Add the Rummo Spaghetti Gluten-Free pasta and cook for 10 minutes. If you are not using Rummo, cook according to the directions on the package (for gluten-free pasta, always follow the package times for best results!)
- Assemble and Toss: Drain the cooked pasta well. Immediately add the hot spaghetti to the bowl with the marinated raw tomato sauce.
- Add the "Cheese": Give the pasta a thorough toss to combine with the sauce. Then, add in the GREEN VIE Vegan Parveggio Grated cheese and mix together until it starts to evenly distribute throughout the warm pasta.
- Serve: Ladle the pasta into large bowls. Top generously with some extra grated Parveggio cheese and fresh basil leaves. Serve immediately.
