This recipe is made from pantry staples, making it perfect for utilizing ingredients you already have in your kitchen! Loaded with nutrients, this gluten-free variation of a classic dish will uplift your spirits and satisfy your hunger. To keep it gluten-free, use brown rice, chickpea, or gluten-free pasta. I must admit, the protein-packed chickpea option is my favorite!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 6 garlic cloves, minced
- 8 cups water
- 16 ounces gluten-free pasta
- 1 (15-oz.) can crushed tomatoes
- 1 (6-oz.) can tomato paste
- 1 cup sliced mushrooms
- 1⁄2 cup chopped Kalamata olives
- 1⁄2 cup chopped roasted red peppers
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Instructions
- Heat the olive oil in a deep non-stick skillet over medium-high heat. Add the onion and garlic and cook for 5–6 minutes until the onions are translucent.
- Stir in the water, pasta, crushed tomatoes, tomato paste, mushrooms, olives, roasted red peppers, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, stirring constantly, for 20 minutes, until the pasta reaches your desired level of doneness.
- Remove from the heat and allow it to cool for 3 minutes before serving.