Penne in a Blush Basil Sauce with Bocconcini

Penne in a Blush Basil Sauce is a super indulgent meal. Growing up I (Karlee) was never really a big pasta person. It wasn’t until I was diagnosed with celiac disease that we understood why I never truly enjoyed eating pasta. Gluten free pasta has completely changed my world and now we eat pasta once every week or two. Thats a huge step up from my childhood where I would be the last one at the dinner table.

This dish is so yummy and flavourful. The basil leaves infuse the sauce with an earthy fresh taste. While the blush tomato sauce is creamy and tangy. Add in the torn bocconcini at the end and stir it into the warm pasta. The cheese will get so gooey and delicious. The sauce and cheese in this dish make it very decadent. However, while you’re eating it, it does not feel too rich. If you’re on a diet, definitely save this one for a cheat day. It’s not super unhealthy but it’s definitely not healthy like our Lentil Soup or Vegetable Gnocchi.

Gluten Free Pasta

Like I mentioned, pasta has never been my favourite food. Mainly due to it making me feel extra full and sick as a child, but now I love it. Now that I have been diagnosed with celiac disease, my opinion of pasta has completely changed. Over the last 6 years I have tried many different brands of gluten free pasta. Some have been truly terrible while others have been mediocre. However, our absolute favourite is the Catelli Gluten Free Pasta.

The Catelli Gluten Free Pasta is a combination of 4 different grain free ingredients. It consists of white rice, brown rice, corn and quinoa. These ingredients somehow are the perfect combination, which makes them able to mimic gluten containing pasta. I find that if you cook gluten free pasta for about 1-2 minutes longer than regular gluten containing pasta, you will get the perfect al dente pasta. Now this may not always be true but this is what my experience has been. It is also best to add 1 tablespoon of olive oil to your pasta water before adding in your pasta. This prevents it from sticking together.

Let us know if you try out this delicious penne in a blush basil sauce with bocconcini in the comments below. If you’re looking for more gluten free dinner ideas check out this French Onion Soup with Parmesan Croutons.

Print Recipe

Penne in a Blush Basil Sauce with Bocconcini

Al dente gluten free penne with earthy basil oil, creamy blush sauce and gooey torn bocconcini cheese. Dacadent and flavourful, sure the satisfy everyone.

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 2 cups penne
• handful fresh basil
• 2 cloves garlic minced
• 1/2 large red onion chopped
• 4 tbsp olive oil divided
• 1 can crushed tomatoes
• 1 tsp vegetable better than bouillon
• 2 tbsp balsamic vinegar divided
• 1 cup cherry tomatoes
• 1/4 cup Sour Cream
• 1/4 cup Parmesan cheese grated
• 4-6 medium sized bocconcini balls
• Salt to taste
• Pepper to taste

Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 2 cups penne handful fresh basil 2 cloves garlic minced 1/2 large red onion chopped 4 tbsp olive oil divided 1 can crushed tomatoes 1 tsp vegetable better than bouillon 2 tbsp balsamic vinegar divided 1 cup cherry tomatoes 1/4 cup Sour Cream 1/4 cup Parmesan cheese grated 4-6 medium sized bocconcini balls Salt to taste Pepper to taste

Instructions

Prep

1. Wash and dry all of your produce. Preheat broiler to high.
2. In a large pot over high heat add 12 cups of water, 2 tsp of salt and 1 tbsp of olive oil. Cover and Bring to a boil.
3. Once boiling add gluten free penne. Stir occasionally and make sure it doesn't boil over. Cook penne for 12-14 minutes. *Tip 1: Place a wooden spoon across the top of the pot to prevent the pot from boiling over.* *Tip 2: Cook gluten free pasta about 2 minutes longer than regular pasta.*
4. When the penne is done cooking, reserve 1/2 cup of the pasta water. Remove from heat, drain and set aside.
5. Next pick the basil leaves and set aside the stems. Peel and mince the garlic. Chop the red onion.
6. In a small bowl place half of the basil leaves and 2 tbsp of the reserved pasta water. Combine together bleaching the basil leaves.
7. Drain the water from the bowl and dry the basil leaves with a paper towel. Wipe the bowl clean.
8. Thinly slice the blanches basil leaves. Add them back into the small boil and combine with 1 tbsp of olive oil. Set aside.

Oven

1. Line a baking sheet with parchment paper.
2. Add cherry tomatoes to the baking sheet and toss with 1 tbsp of olive oil and season with salt and pepper.
3. Place in the preheated oven under the broiler for 4-5 minutes or until starting to burst open.
4. When the tomatoes are done, remove from oven. While still on the baking sheet, toss with 1 tbsp of balsamic vinegar.

Pan

1. In a large pan over medium heat add 1 tbsp of olive oil and red onions. Cook, stirring often 2-3 minutes. Then add in the garlic, continuing cooking until the onions are soft and translucent, another 1-2 minutes.
2. Add in crushed tomatoes, vegetable better than bouillon (or broth concentrate), basil stems, and 1 tbsp of balsamic vinegar. Cook the mixture until it starts to slightly reduce, about 7-8 minutes. Stir often.
3. When the sauce is slightly thickened remove the pan from the heat. Remove the basil stems. Add 1/4 cup of the reserved pasta water, sour cream and grated parmesan cheese. Season with pepper. Stir to combine.
4. Transfer the cooked penne to the pan and cook with the basil-blush sauce.

Finish and Plate

1. Divide the penne and blush-basil sauce into bowls or onto plates. Top with balsamic tomatoes. Tear bocconcini on top and season with salt.
2. Lastly, take remaining half of the basil leaves and tear them on top of the pasta. Top with the basil oil, drizzling it over the balsamic tomatoes, pasta and bocconcini. Serve immediately.
3. ENJOY!

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