Gluten Free Pasta - Linguine with Tomato, Pancetta & Parmesan

Posted , in Dinner

Serves: 4

Prep Time: 3 mins

Cook Time: 15 mins

Gluten Free Pasta - Linguine with Tomato, Pancetta & Parmesan

This dish is ready as quickly as the gluten free pasta takes to cook! A simple yet effective midweek meal for the family.


  • 400g gluten free linguine
  • 200g cherry tomatoes, quartered  
  • 2 shallots, diced
  • 1 garlic clove, minced
  • 200g pancetta or bacon - check to make sure it’s gluten free  
  • Handful basil leaves
  • Glug of olive oil
  • Salt & pepper


  1. Start by putting the linguine in a pan of lightly salted boiling water, making sure that all the pasta is covered. Don’t worry, you won’t taste the salt but it helps to season it.
  2. In a hot frying pan, fry the shallots with the garlic and pancetta until browned.
  3. Throw in the tomatoes and fry on a fairly low heat until all softened. You will be able to squash some of the tomatoes down to make a sauce. Add a couple of ladles full of the pasta water into your tomato mixture and season with salt and pepper to taste.
  4. Test to see if the linguine is ready, simply by eating a strand. Once it is, use tongs to scoop the pasta into your tomato sauce and toss through. Drizzle with a good glug of olive oil and the basil, then toss through again.
  5. Serve up with parmesan cheese and black pepper to taste!

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