Makes 4 servings. Difficulty
8 oz. dried spiral gf pasta 1 Tablespoon olive oil 1 garlic, minced 1 shallot, minced 1 can gf stewed tomatoes 1/2 cup cream 1/4 cup crème fraîche 2 Tablespoons fresh basil, chopped 1 teaspoon fresh thyme, chopped Salt and freshly ground black pepper to taste 1/4 cup Parmigiano-Reggiano, grated
Cook the gf pasta according to package directions.
Meanwhile, in a medium saucepan, heat olive oil over medium heat. Add garlic and shallots and sauté until tender. Add tomatoes, cream, crème fraîche, basil and thyme and bring to a simmer. Adjust seasonings to taste with salt and freshly ground black pepper.
Drain the pasta and toss with the sauce. Garnish with parmesan cheese.