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Gluten free caprese pasta

Easy vegetarian, gluten free and FODMAP friendly caprese pasta. On the table in 25 minutes. 
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 4 people


  • 1 packet Barilla gluten free spaghetti 340g
  • 1 large bunch of basil use 2 if you have small bunches
  • 3-4 tablespoons great quality olive oil
  • Generous salt and pepper to taste
  • 500 g-750g Roma tomatoes chopped (better quality tomatoes = more delicious pasta)
  • 1-2 tubs of burrata or buffalo mozzarella 120g-240g


  • Bring a large pot of well salted water to the boil over a high heat.
  • While the water is heating, roughly chop the tomatoes, and cover them in the good quality olive oil in a large bowl. I always used to roll my eyes when people said that good quality oil made a difference, but it seriously does. Season the tomatoes generously, to taste (keeping in mind that the seasoning is also for the pasta)
  • Once the water is boiling, add the spaghetti, and cook until al dente. Once the pasta is cooked to your liking, remove from the heat and strain.
  • Add the pasta, basil and burrata or mozzarella to the bowl of tomatoes, and toss to coat in the oil and seasoning. Top with a little additional basil and serve immediately.
Keyword FODMAP friendly, gluten free, Vegetarian
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