- 1 (16-oz.) package gluten free penne rigate corn pasta
- 3 Tbsp. olive oil
- 23 garlic cloves, minced
- 1/2 c. scallions, chopped
- 1/2 c. onion, chopped
- 3 large tomatoes, diced
- 2 c. tomato sauce
- 1/2 tsp. sea salt
- 4 fresh basil leaves, chopped
- Cook pasta until al dente and set aside.
- In a large skillet, sauté garlic, onion and scallion until soft. Add tomatoes, tomato sauce and salt.
- Gently stir in pasta and cook until thoroughly heated. Stir in basil and serve.