We particularly like Tinkyada stone ground brown rice pasta. It tastes and has the texture of regular pasta, is wheat- and gluten-free and is also easily available. Alternatively, use the seasoned tomatoes over a bowl of roasted or sauteed vegetables.
- Set a pot of regular or brown rice pasta* to cook.
- While the pasta is cooking, thinly slice a red onion, mince a clove or two of garlic, halve (if cherry) or chop (if full-size) 2 pounds tomatoes and let everything mingle in a bowl with some olive oil, salt, pepper, a huge handful of chopped basil and a splash of red wine and balsamic vinegar.
- Strain the pasta, then immediately dump it over the tomato mixture. Let everything steam for a few minutes, then toss thoroughly and let sit about 15 minutes longer before serving.