If you're making your own balsamic glaze, simply add ½ cup balsamic vinegar to a small saucepan, bring it to a boil, reduce heat to medium and let it simmer for about 20 minutes. The vinegar will reduce by half and should thicken and stick to the spoon. Let it cool and then it’s ready.

To toast the gluten-free breadcrumbs, combine ½ cup breadcrumbs with 1 teaspoon olive oil in a small bowl, stir and then toast in a dry skillet over medium heat, tossing frequently to toast them evenly and to keep them from burning. Remove from heat into a small bowl and set aside.

After you dice the red onion, garlic, and fresh basil leaves, add them to an oven safe skillet or baking dish along with the whole cherry tomatoes, olive oil, balsamic glaze/vinegar, and salt. Give it a good stir and then roast in the oven at 450 degrees for 20-22 minutes.

Meanwhile, boil a large pot of salted water and cook the gluten-free noodles according to package directions. Drain, rinse, and then add the cooked noodles to the skillet/dish with the tomatoes. Toss to coat the noodles well in the juicy burst tomato olive oil “sauce” and allow the noodles to really soak up the flavors for a few minutes.

Add ¼ cup of the toasted breadcrumbs and toss. Add salt and pepper to taste, if desired.

Serve the pasta into bowls and drizzle with a little balsamic glaze and sprinkle more breadcrumbs over top.