Spaghetti with Two Tomato Toss


With a "pop" the tomatoes will tell you they're done and ready to top the gluten-free spaghetti made from corn flour. The rest of the sauce is a simple mix of dried tomatoes, parsley, and tiny balls of melty mozzarella.

Spaghetti with Two-Tomato Toss
Photo: Andy Lyons
Total Time:
35 mins


  • ½ 7-8 ounce jar oil-packed dried tomatoes

  • 4 cloves garlic, minced

  • 2 pints red and/or yellow cherry or grape tomatoes

  • 1 teaspoon cracked black pepper or 1/2 to 1 teaspoon crushed red pepper

  • ½ teaspoon salt

  • 1 14-16 ounce package dried corn meal, multigrain, whole wheat or regular spaghetti

  • 4 ounce bite-size fresh mozzarella cheese balls (bocconcini), halved

  • ½ cup chopped Italian (flat-leaf) parsley or fresh basil


  1. For sauce, drain dried tomatoes, reserving 1 tablespoon oil. Halve large tomatoes. In 12-inch skillet cook garlic in oil from tomatoes over medium heat until tender, about 1 minute. Add cherry and oil-packed tomatoes. Cook, stirring, until fresh tomato skins blister, about 8 to 10 minutes. Season with pepper and salt.

  2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta.

  3. Toss spaghetti with tomato mixture in skillet, adding enough cooking water to thin sauce. Serve immediately with fresh mozzarella balls and parsley. Makes 8 servings.


*Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

Nutrition Facts (per serving)

264 Calories
6g Fat
47g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 229mg 10%
Total Carbohydrate 47g 17%
Protein 8g
Vitamin C 28.9mg 145%
Calcium 121.2mg 9%
Iron 1.4mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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