By Chef and Restaurant Owner Brett Cavalli
Whether you have Crohn’s or not, everyone loves pasta. And once you try this easy-to-digest gluten free capellini, you’ll love it even more. With a classic tomato basil sauce, this dish is sure to be a crowd pleaser.
- Serves 4
- 1 cup canned chopped tomato (with juices)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons large sliced garlic
- Pinch kosher salt
- Pinch crushed black pepper
- Large pinch basil (medium chop)
- 6 wt ounces gluten-free capellini, spaghetti or linguine
Place tomatoes with their juice in a sauté pan.
In a separate sauté pan, the heat garlic and extra virgin olive oil over a low flame, stirring occasionally. Cook to soften garlic and release flavor into the oil. Do not brown the garlic or it will overcook. Let garlic and oil mixture cool.
Add the tomatoes with their juices mixture along with the salt and pepper to the garlic and oil. Stir until thoroughly mixed. Add the basil and stir again. Return flame to medium low.
Cook the pasta in boiling, salted, water until cooked. Drain well and add to the sauce.
Toss the pasta with the sauce and serve in a pasta bowl.
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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.