Penne Rigate Tomato Toss


  • 1 16-oz. package gluten-free penne rigata corn pasta
  • 3 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1/2 c chopped scallions
  • 1/2 c. chopped onion
  • 3 large tomatoes, diced
  • 2 c. tomato sauce
  • 1/2 tsp. sea salt
  • 4 fresh basil leaves, chopped


  1. Sauté onion in olive oil until tender. Add scallions and garlic. Continue to sauté until onions are clear.
  2. Add diced tomatoes, tomato sauce and salt. Simmer for about 15 minutes.
  3. Fold in cooked pasta. Sprinkle with chopped basil leaves. Serve hot.
Browse Cook(s): Curtis & Paula Eakins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.