Penne Rigate Tomato Toss


  • 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


  1. Cook pasta until al dente and set aside.
  2. In a large skillet, sauté garlic, onion and scallion until soft. Add tomatoes, tomato sauce and salt.
  3. Gently stir in pasta and cook until thoroughly heated. Stir in basil and serve.
Browse Cook(s): Curtis and 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.