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Gluten-Free Pasta with Oil-Free Garlic Tomato Sauce

This simple recipe for Gluten-Free Pasta with Oil-Free Garlic Tomato Sauce makes a delicious and satisfying plant-based, vegan dinner. The oil-free marinara sauce simmers low and slow for up to an hour, filling your kitchen with the aroma of Italy. A classic whole-foods dish you'll make again and again!
Total Time2 hours
Course: Dinner, Entree
Cuisine: American, Gluten-Free, Healthy, Italian, Oil-Free, Vegan, Vegetarian
Keyword: Basic, classic, gluten-free, healthy, Italian, marinara, noodles, oil-free, pasta, plant-based, simple, tomato, wfpb
Servings: 4
Calories: 269kcal

Ingredients

For the Oil-Free Marinara:

  • 1/4 yellow onion diced
  • 4 cloves garlic minced
  • 1 28 oz cans San Marzano Tomatoes
  • 1 leaf bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Pinch of black pepper to taste

For the Pasta:

  • 8 ounces brown rice spaghetti or other gluten-free pasta 4 servings
  • 2 tablespoons fresh basil chopped, for serving

Instructions

To make the Oil-Free Marinara Sauce:

  • Combine onion with 1/4 cup of water in a medium pot. Cover and sweat over medium-low heat, 5-7 minutes, until onion softens.
  • While the onion is sweating, empty your canned tomatoes into a bowl and use your hands to crush.
  • Once the onion has softened a bit, add the garlic, basil, oregano, and basil to the pot. Cook until aromatic, 30-60 seconds.
  • Add the tomatoes and 1/4 cup of water. Cover and bring to a boil.
  • Once the tomato sauce comes to a boil, reduce hit to simmer, Use a spoon to skim off any “foam”. This is tannic and not delicious.
  • Cover and cook at a low simmer until everything comes together and reduces slightly. This can take anywhere from 30 minutes to 1 hour.
  • When the sauce is ready, prepare your pasta.

To cook the pasta:

  • Bring a large pot of water to a rolling boil and salt the water.
  • Follow cooking directions on the box of pasta, but cook the pasta 1-2 minutes less than what it tells you. You want the pasta to be “al dente”, having a "bite" to it. It will finish cooking in the marinara sauce.
  • Reserve about 1/2 cup of the pasta cooking liquid and drain the pasta. Return the pasta to the pot you used to boil it.
  • Add the marinara to the pasta, along with 1/4 cup of the reserved pasta cooking water. Use tongs to toss the pasta in the sauce. The starches in the water will help thicken the sauce.
  • Continue to cook over medium until the pasta is tender and everything comes together.
  • When pasta is ready, turn off the heat and stir in the fresh basil.
  • Taste to adjust seasoning. Serve immediately