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Gluten Free Basil Spaghetti with Cheesy Broiled Tomatoes Recipe
by Christi Duncan

Gluten Free Basil Spaghetti with Cheesy Broiled Tomatoes
Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 1


  • 12 ounces GF Spaghetti
  • 3 large Beefsteak Tomatoes, about 1 1/2 pounds cut into 4 thick slices
  • 3 Tablespoon olive oil
  • 8 ounces mozzarella, fresh grated
  • ¼ cup parmesan, shaved
  • 2 cloves garlic, chopped
  • ½ teaspoon crushed red pepper
  • ¾ cup basil leaves, fresh and torn


  1. Heat broiler. Cook the pasta according to package directions and return to pot.
  2. Meanwhile, arrange the tomato slices in a single layer on a slightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to minutes.
  3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
  4. Add the garlic oil, basil, salt and black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved parmesan.