January 12, 2023

Tomato Walnut Penne Pasta (Gluten Free)

Tomato Walnut Penne Pasta (Gluten Free) is one of those recipes that reels you in. Even after eating two large helpings you’ll be looking forward to leftovers the next day. As you GF-er’s know, that’s really impressive for a gluten free pasta dish!

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Ingredients

Organize all of the ingredients – ground chicken (dark meat only or a mix of white and dark), gf penne pasta, double concentrated tomato paste, garlic, walnuts, anchovies, parmesan, lemon, butter, Fresno chile pepper (or use hot pepper flakes as I did if you don’t have a Fresno chile in your fridge), and olive oil.

I use ground chicken in this recipe but you don’t have to! Try substituting ground pork or beef for the chicken or omit adding a protein altogether. Experiment!

Cooking the Ground Chicken

place ground chicken in a pre-heated pan with olive oil

Cook for 3-3 1/2 over medium heat, using tongs or a spatula to break up the chicken

Heat a medium-sized non-stick pan to medium/medium high heat. Add 2 tablespoons olive oil and when oil is heated, add the ground chicken to the pan. Cook for 3-3 1/2 minutes until chicken is cooked through. Remove chicken from the pan (we’ll use the same pan for the tomato walnut sauce, so no need to dirty another pan!) and place in a bowl. Set aside until ready to use.

Making the Tomato Walnut Sauce

using the same pan, add the walnuts, garlic, and anchovies and cook over medium heat for 3 1/2 mins.

In the same pan used to cook the chicken, add anchovies, garlic, oil, and walnuts and cook over medium heat, stirring often with a rubber spatula, until nuts are deep golden and garlic is just turning golden, about 3-5 minutes. (I cooked mine for 3 1/2mins). Next, add tomato paste and continue cooking, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes. Then using a rubber spatula, scrape the tomato walnut mixture out of the pan including all of the oil and transfer it to the food processor. Add the Fresno chile (or hot pepper flakes), Parmesan, lemon juice, and salt and puree until a thick paste forms, approx 30-45 seconds.

Cooking the Pasta

Cook GF penne following package cooking instructions. Cook til al dente

Check the pasta package for cooking instructions. Cooking times will vary for different brands. Whichever pasta brand you use, you’ll want to cook the pasta “al dente style” which means “cooking till firm”…usually 1-2 minutes less than package directions indicate. This allows the pasta to stay firm when it goes back in the pan to cook with the sauce. Once pasta is cooked al dente, drain, and set aside. No need to rinse.

Making the Starchy Water

To replicate starchy water, mix 1/4 teaspoon each of kosher salt and cornstarch with 1 cup of water. Microwave on high for 4 minutes

Since gf pasta doesn’t have the same starch content as regular pasta, it’s difficult for the sauce to “cling to” the pasta. To re-create the starchiness found in regular pasta water, try this super simple trick… combine 1/4 teaspoon each of kosher salt and cornstarch with 1 cup cold water. Heat in a microwave on High for 4 minutes. Set aside.

Transfer tomato walnut sauce to the pasta pot and add the chicken, pasta, butter, and starchy water

Using tongs or a large spoon, mix all of the ingredients together thouroughly.

To assemble, use the rubber spatula again to scrape the tomato walnut mixture (including all of the oil) into the large pasta pot. Then add the butter, pasta and 1/4 cup starchy liquid, and ground chicken to the pot. Using tongs, toss vigorously and add more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. As the final step, place the lid on the pot and shake the pot rigorously 4-5 times to really coat the pasta with the sauce. Taste and season with more salt if needed.

Tomato Walnut Penne Pasta (Gluten Free)

Transfer the pasta onto individual plates or a large serving platter or bowl. Top with additional walnut pieces, parmesan, and/or hot pepper flakes if desired. Serve immediately while piping hot!

Print Recipe

Tomato Walnut Penne Pasta (Gluten Free)

Prep Time10

Cook Time19

Total Time29

Course: Pasta, Side Dish

Cuisine: Italian

Keyword: anchovies, double concentrated tomato paste, fresno chile, gluten free, gluten free pasta, ground chicken, hot pepper flakes, lemon juice, parmesan, unsalted butter, walnuts

Servings: 6 servings

Author: GFchow @ gfchow.com

Equipment

Food Processor

Ingredients

6 oil-packed anchovy fillets
4 garlic cloves smashed
¾ cup olive oil plus 2 tablespoons extra-virgin, divided
½ cup raw walnuts
3 tablespoons double concentrated tomato paste
1 red Fresno chile halved lengthwise, seeds removed (See NOTES section below.)
6 tablespoons Parmesan finely grated
3 tablespoons fresh lemon juice
½ teaspoon kosher salt plus more to taste
1 package gluten free penne usually in 12 ounce or 14 ounce boxes (See NOTES below for more info)
1/2 lb. ground chicken dark meat only or a combo of dark and white meat optional (see NOTES section below)
2 tablespoons unsalted butter cut into pieces

Starchy Water (See NOTES section below for more info)

1/4 teaspoon cornstarch
1/4 teaspoon kosher salt
1 cup cold water

Instructions

Heat a medium-sized non-stick pan to medium/medium high heat. Add 2 tablespoons olive oil and when oil is heated, add the ground chicken to the pan. Cook for 3-3 1/2 minutes until chicken is cooked through. Remove chicken from the pan and place in a bowl. Set aside until ready to use.
Using the same pan from cooking the chicken (no need to dirty another pan!), add anchovies, garlic, 3/4 cup olive oil, and walnuts and cook over medium heat, stirring often with a rubber spatula, until nuts are deep golden and garlic is just turning golden, about 3-5 minutes. (I cooked mine for 3 1/2mins).
Next, add tomato paste and continue cooking, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
Then using the rubber spatula, scrape the tomato walnut mixture out of the pan including all of the oil and transfer it to the food processor. Add the Fresno chile (or hot pepper flakes), Parmesan, lemon juice, and salt and puree until a thick paste forms, approx 30-45 seconds.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until al dente following package cooking instructions. Drain pasta. No need to rinse. Set aside pasta pot.
While the pasta is cooking, prepare the Starchy Water by combining 1/4 teaspoon each of kosher salt and cornstarch with 1 cup cold water. Heat in a microwave on High for 4 minutes. Set aside.
To assemble, use the rubber spatula again to scrape the tomato walnut mixture (including all of the oil) into the large pasta pot. Then add the butter, pasta and 1/4 cup starchy liquid, and ground chicken to the pot. Using tongs, toss vigorously and add more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. As the final step, place the lid on the pot and shake the pot rigorously 4-5 times to really coat the pasta with the sauce. Taste and season with more salt if needed.
Finally, transfer the pasta onto individual plates or a large serving platter or bowl. Top with additional walnut pieces, parmesan, and/or hot pepper flakes if desired. Serve immediately, while piping hot!

Notes

Using the Fresno chile adds a depth of flavor that combines both sweet and spicy but if in a pinch, you can use the hot pepper flakes as a substitute as I did here.

Whichever brand of gf pasta you are using, be sure to check the package for cooking instructions. Cooking times will vary for different brands. Whichever pasta brand you use, you’ll want to cook the pasta “al dente style” which means “cooking till firm”…usually 1-2 minutes less than package directions indicate. This allows the pasta to stay firm when it goes back in the pan to cook with the sauce.

If using ground chicken, it’s important to use dark meat or a combo of dark and white meat because ground white meat chicken will be too dry for this recipe. Alternatively, substitute ground pork, beef, or omit meat/poultry altogether. Experiment!

Starchy Water: Gluten free pasta doesn’t have the same starch content as regular pasta, so it’s difficult for the sauce to “cling to” the pasta. The Starchy Water trick re-creates the starchiness found in regular pasta water.

If not following a gluten free diet, try using rigatoni or ziti (or stay with the penne). These noodles come in 16 oz boxes which are larger than the normal gf pasta boxes. If using any of these noodles, there’s no need to use the Starchy Water step that’s outlined above, just use a 1/2 cup of the actual pasta water. The Starchy Water step is for when you are using gf pasta only. Follow package cooking instructions. Also, use the same measurements for the sauce ingredients, no need to modify.

Recipe from Bon Appétit and modified by me.

If you like this recipe, you may also like these other GFchow recipes. Pecan Basil Pesto with Pasta, 10-Minute Tacos, and Michelle’s House Salad.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.