Endless Summer Tomato Tahini Pasta

I’ve fallen for this subtle, Mediterranean take on pasta sauce that combines late summer tomatoes and nutrient-rich tahini.

After pan-searing cherry tomatoes to release their juices, mixing in tahini brings a creaminess that is delicious tossed into a bowl of pasta. There are some yummy gluten-free pastas out there and a few not-so-bad grain free options that do the trick.

---

YOU WILL NEED

• Olive oil or avocado oil

• 2 shallots thinly sliced 

• 2 cloves garlic, finely chopped

• 1 pint cherry tomatoes 

• 1 teaspoon fine sea salt

• 1/4 teaspoon black pepper

• Zest and juice from 1 lemon

• 1/4 cup tablespoons tahini

• Gluten- or grain-free pasta, cooked

• Pine nuts, toasted

• Italian parsley

---

TO MAKE

Add a layer of olive oil to a medium pan set over medium heat. Stir in the shallots and garlic. Cook until the shallots become slightly translucent, about three minutes. Stir in the tomatoes and salt and cook until they become wrinkly and begin to pop, about 5 minutes.

Use a spoon to press the tomatoes and help release their juices. Stir in the lemon zest and lemon juice. Stir in the tahini and let cook until the mixture becomes bubbly.

Toss the tomato tahini sauce into a bowl of pasta. Garnish with toasted pine nuts and fresh parsley.

Serve right away and enjoy!

---