Gluten-Free Rotini with Rao’s Marinara & Caesar Salad
Ingredients
- 12 oz gluten-free rotini pasta
- 1 jar (24 oz) Rao’s Marinara Sauce
- 1 tablespoon olive oil
- Salt, for pasta water
- Fresh ground black pepper, to taste
- Optional toppings: Grated Parmesan cheese (or dairy-free alternative). Fresh basil or parsley, chopped
Description
— —
Serving Size
4 people
Preparation Time
10 minutes
Cooking Time
20 minutes
Cuisine(s)
Gluten-Free, Italian
Meal Type
Dinner
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the gluten-free rotini and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat the Marinara: While pasta cooks, warm Rao’s Marinara in a saucepan over medium-low heat. Stir occasionally until heated through.
- Combine: Add the drained pasta to the marinara sauce. Drizzle with olive oil and toss gently to coat. Add a splash of reserved pasta water if needed for a silky texture. Season with black pepper to taste.
- Serve: Plate the gluten-free rotini topped with Parmesan and fresh herbs if desired.