Anti Inflammatory Gluten Free Weeknight Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
- 1 tbsp salt (for pasta water)
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup reserved pasta water
For serving
- ½ cup grated parmesan cheese
Can be omittedgrated parmesan cheese
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the gluten free pasta according to package directions until tender with just a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Tilt the skillet and spoon off any excess fat.
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