Skip to main content

{Gluten-Free} Pasta al Pomodoro + Spadles #DreamFarm #Sponsor #Giveaway

With the time changing this weekend (you remembered, right?!?), Autumn is officially here. And that means it's time for soups, comforting stews, and hearty pastas! 

Dreamfarm sent me their Spadle and Holey Spadle to try out and review.* By the way...

Spadle = SPOON + LADLE

Read more about the spadle on the Dreamfarm website: here. And about the holey spadle here.

{Gluten-Free} Pasta al Pomodoro

On Friday night, at the end of a busy week, I whipped up a quick pasta dinner for the boys before I headed out for a girls' night. This is so easy, you can have dinner on the table in less than an hour.


  • olive oil + more for serving
  • 1 medium organic white onion, peeled and diced
  • 4 garlic cloves, crushed and minced
  • 1 pinch crushed red pepper flakes
  • 2 C tomatoes (you can use diced, or sauce, I used my Roasted Tomato Sauce)
  • 1/4 C red wine
  • freshly ground salt
  • freshly ground pepper
  • 1 package pasta (I used gluten-free spaghetti)
  • cheese for grating for the top (I used pecorino because that's what I had in the fridge)

Heat olive oil in a large, flat bottom pan. Add onion and cook until softened and translucent, approximately 10 minutes. Add garlic and cook until fragrant, approximately 3 to 4 minutes. Add crushed red pepper flakes. Pour in tomatoes and red wine. Cook, stirring occasionally, until sauce thickens slightly, approximately 15 to 20 minutes. While the sauce is cooking, boil the pasta according to the package directions. Drain, but reserve 1/4 C of the cooking water.

Season the sauce to taste with salt and pepper, as needed. Spoon the cooked pasta into the sauce, stirring in the cooking water if it's too thick. Add a splash of olive oil - just to make it glossy. Toss to coat.

Serve immediately with cheese on the side. 

What I loved...
The spadle and the holey spadle - like all of Dreamfarm's items - are colorful and hardy. It took me a little while to figure out why the handles rotate the way that they do. With traditional tools, you just adjust your movements; but with these, you can adjust the spadle to make it easier to get into pots. 

And, as you can see below, you can adjust the handle to rest on the edge of the pan. That gives the spoon a lower profile and makes it less likely to be knocked and flung across the table. I speak from experience; this is a very good thing!

The boys commented that it has a wider scoop than other spoons and ladle. That means they can get even more food onto their plates as they serve themselves. My growing boys were happy about that.

Additionally, the color is vibrant and super cute. Okay, I know that that doesn't have anything to do with its functionality. But it does make it less utilitarian-looking. 

*Disclosure: I received complimentary items from Dreamfarm for the purpose of review and the opportunity to giveaway a set as well. Comments are 100% accurate and 100% my own. I have received no additional compensation for this post. *

Win Some for Yourself

a Rafflecopter giveaway

You can find Dreamfarm: on the web, on facebook, on twitter, and on pinterest


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce