Homemade Gluten Free Spaghetti with Tomato Sauce

My wife and I are trying to limit gluten, artificial chemicals, and red meat from our diet. I’ve never been a fan of spaghetti and all the jar sauces that I’ve tried from the grocery store have been boring and average. My wife loves spaghetti, and can eat it any day of the week. So for dinner, I took ingredients I had left over from other meals to create my own version of homemade gluten free spaghetti with tomato sauce. Now technically, I didn’t use spaghetti as I’m not a thick noodle guy hehe lol. Instead, I used rice vermicelli noodles found in the Asian food section at the grocery store. I was surprised at how much more I liked it with the tomato sauce! Here’s what you need.

• Publix Greenwise Organic Crushed Tomatoes (28 ounce)
• 1 package Rice Vermicelli Noodles
• 4 – 6 slices of Udi’s Gluten Free bread
• 2 Tablespoons of Garlic peeled and chopped
• 1/8 cup Organic Carrot well chopped
• 1/8 cup chopped White Onion
• Olive Oil
• 1 tablespoon of Butter
• 1/2 teaspoon of Garlic and Herb or Italian Seasoning
• 1 teaspoon Salt, 1/2 teaspoon of Pepper, and 1 teaspoon of Sugar

Start by heating a medium sized sauce pan on medium heat. Add a tablespoon of butter and drizzle of olive oil to the pan followed by 1 tablespoon of chopped garlic. Cook the garlic until it turns tan in color. Pour cooked garlic and oil into a bowl and set aside for the garlic toast later. Using the same sauce pan, drizzle in more olive oil followed by another tablespoon of chopped garlic and all the chopped onion. 

Cook the garlic and onion for a few minutes on medium and then add the entire can of organic crushed tomatoes, chopped carrots, salt, pepper, sugar, and Italian seasoning. Reduce heat to medium low and cover. Now start the pasta.

Vermicelli noodles are super easy and convenient to prepare. Just soak them in a large bowl of cold water for about 10 minutes. Once the noodles start to soak, start making the garlic toast.

Let 4 – 6 slices of Udi’s bread sit out and defrost for a little bit to make it easier to work with. Simply spread butter on the bread and then drizzle it with that cooked garlic oil you set aside earlier. Toast in the oven (5-10 min at 375*) or toaster oven until it’s light brown and crisp.

I was out of Udi’s bread so I used Pepperidge farm instead. We are not 100% gluten free and still eat the gluten stuff every now and then.

After about 10 minutes of soaking the pasta drain and set aside. It is time to taste. Taste a small sample of sauce, careful not to burn yourself, and see if you like it or it needs something else. If it doesn’t have enough flavor, try adding a little more Italian seasoning or salt. If it tastes too acidic try cooking it longer or adding a little more sugar. Following the recipe as shown is how I like it, but experimenting is the best way to learn. After the taste test, add the drained pasta to the sauce and continue cooking for a few minutes to soften the rice noodles. If you like it saucy, don’t add as much pasta, or about two thirds the package.

That’s it! Check out the gluten free spaghetti recipe card below and feel free to leave a comment. Thanks for reading!