How to Make Delicious and Practical Gluten-Free Pasta Recipe

Let's start by preparing our vegetables. Slice the eggplant and zucchini into thin strips. This way, you'll achieve a taste that appeals both to the eye and the palate.

After slicing the eggplants, let them soak in water for a while to remove their bitterness.

Add 2 tablespoons of olive oil to a grill pan and cook the zucchini and eggplants on both sides nicely.

Boil water in a deep pot and then add the gluten-free pasta. Remember, cooking the pasta to the right consistency is important.

Add the halved cherry tomatoes to the pan where you cooked the zucchini and eggplant and cook for a while longer.

When the pasta reaches your desired softness, drain it and transfer it to another pan with the vegetables.

Now add salt, some olive oil, and red pepper, and mix well.