I am in training. This time, not for a specific race, but for delivering this baby in approximately 2.5 months, returning to work as a full time health-care provider, mommy dearest, loving wife, and gluten free chef who can put a restaurant to shame and run 7:40 minute/mile pace half marathons. This is not hubris my friends, this is simply how it must be. Make no mistake, this is will by challenging-this is why I train, and training is involving the continued mastery of quick, nutritious, and satisfying dinners. Thus, introducing, the easiest home-made red sauce you have ever met!
3 cups Gluten Free Pasta: I used Tru-Roots Penne
6 large red tomatoes- chopped
1/3 cup fresh chopped basil
1 tbs. extra virgin olive oil
1 tbs. garlic salt
1 tsp. pepper
Boil your gluten free noodles according to package instructions. In a large sauce pan heat olive oil over medium heat. Add in chopped tomatoes and allow to simmer and soften for 5 minutes. Add garlic salt, pepper, and chopped basil, continue to simmer for an additional 5-8 minutes until tomatoes have cooked down forming a sauce-like texture. Drain cooked gluten free noodles and replace them into their original pot. Add red sauce from sauce pan into noodle pot and mix thoroughly. Serve and enjoy!
Make your day great!