Gluten-Free Pasta, Garlic and Tomatoes

This dish is Gluten-free and can be prepared a few different ways. Because it can be made several different ways, it can be enjoyed by everyone. It can be made to please Vegans, Vegetarians, Carnivores and people with gluten, nut and dairy allergies.

Gluten-Free Pasta, Garlic and Tomatoes
by Jennifer Carlisle

Ingredients:
1 lb. Gluten-free brown rice pasta shaped like spaghetti. (you can also use regular spaghetti noodles if you are not allergic to gluten)
1 cup whole cherry tomatoes
6-8 whole garlic cloves (if larger slice in half)
2 tbsp. light olive oil
1 tsp. crushed red pepper
salt to taste
2 slices of bacon, optional
1 tbsp. butter (you can substitute butter for more olive oil)
1/3 cup dry white wine (you can substitute wine for vegetable or chicken stock if you would like)
1 cup fresh mozzarella- ciliegine (cherry size mozzarella balls), optional

Cook the pasta according to the package directions.
In a large skillet heat oil over medium heat.
Place the tomatoes, garlic, salt and crushed red pepper in the pan. Cook over low medium heat. You may want to put a lid over the pan because as the tomatoes heat up they may burst open.
Slice bacon into bite size pieces. Cook bacon until crispy and done. Then transfer the bacon minus the grease to the tomato pan.
Add wine and butter to the tomato pan and bring up to a simmer. Continue to simmer for five minutes.
Then add the cooked pasta to the tomato pan and toss together to coat the pasta with the sauce.
When the dish is done add the mozzarella and toss together. The cheese won't completely melt but it will warm up a little and is meant to be bite size.
Serves 2-4