Providing 100% Organic Non-GMO Naturally Gluten-Free Food Products


Makes two main course servings

For a stunning, unexpected use of tiny ripe grape tomatoes, it's hard to beat roasting them with orange zest and tossing the aromatic, slightly caramelized results with our delicate angel hair pasta. (Larger cherry tomatoes don't work so well here; their skins are too tough.)

Heat the oven to 400°F. Combine the tomatoes, orange zest, sugar, and anise seeds in a shallow baking dish just large enough to hold them in one layer (a little crowding is fine). Season with salt and pepper, add the olive oil, and mix well. Roast until the tomatoes soften and start to caramelize, about 20 minutes. Let cool slightly.

Bring a large pot of salted water to a rolling boil, add the pasta and cook, stirring occasionally, until al dente, about 5 minutes.

Drain the pasta, and add to the baking dish containing the tomatoes. Toss gently to mix. Divide between two shallow, heated bowls and top with freshly grated Parmesan to taste.


  • 8 ounces tiny red and/or yellow grape tomatoes
  • Zest of ½ orange, preferably organic, cut into thin julienne
  • 1 teaspoon sugar
  • Pinch of anise seeds
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, unpeeled, cut in half
  • 5 ½ ounces (2 portions) Bgreen gluten-free organic brown rice pasta
  • Grated Parmesan cheese
  Jacqueline Mallorca

We are proud to feature celebrated Author and Journalist Jacqueline Mallorca on our packaging. We thank her for creating five amazing recipes for our Organic Pastas and our food loving fans at

British-born Jacqueline Mallorca's love of Mediterranean food got its start during travels in Italy and Southern France, where she first experienced the delights of fresh, organic ingredients, simply cooked.

She began a food-related career by creating the original Williams-Sonoma catalogs, establishing the company's unique "voice".

Jacqueline has written or co-authored over a dozen cookbooks, including Convection Cuisine with White House master chef René Verdon; La Nouvelle Pâtisserie with pastry chef Jean-Yves Duperret, and The Olive Harvest Cookbook with chef Gerald Gass of McEvoy Ranch in Northern CA, where premium Italian varieties of olives are cultivated for making extra virgin olive oil.

Her latest cookbooks came into being when she discovered that she was a food writer with celiac disease. The result was The Wheat-Free Cook, followed two years later by Gluten-Free Italian.

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