Make & Model - Good To-Go Classic Marinara with Penne
Package Size - 3.5 ounces
Servings Per Package - 1
Calories Per Serving - 430
Approximate Shelf Life - 2 years
Prep Method / Prep Time - Add boiling water to package / 20 minutes
MSRP / Cost Per Ounce - $6.75 / $1.93 per ounce
URL - http://www.goodto-go.com

This vegan and gluten-free pasta consists of brown rice penne noodles, tomatoes, onion, olive oil, garlic, and spices. Good To-Go recommends pairing it with a nice Chianti (no mention of fava beans, though).

Tester #1: Patrick Vuong
No matter who makes it, gluten-free pastas always taste “off” to me. Being made from brown rice instead of the usual whole wheat, this penne definitely doesn't taste like the pasta you'd get in an authentic classic marinara with penne (as its name suggests). However, it's still scrumptious. The tomatoes, onion, garlic, and spices have just the right blend to give you that Italian flavor. Sadly, as my colleagues also noted, the penne comes out harder than I'd like, despite following the instructions down to the letter.

Tester #2: John Schwartze
If you follow the directions to a T, you won't add enough water to steam the noodles to be as tender as they should be. Ask me how I know this. Aside from not adding the ideal amount of water, I think this one is also very flavorful, like the company's other offering. Nutritionally, it's better for you than its curry-flavored counterpart. It's pretty good compared to the rest of the meals I tried. I'd also go for another helping of this in a camping or emergency food situation.

Tester #3: Patrick McCarthy
The flavors in this dish are clean and simple, with a moderate sweetness from the dried tomatoes and a hint of garlic. Gluten-free brown rice penne may sound sacrilegious to pasta lovers, but, other than seeming a tiny bit dry, it tasted great to me. I wish the sauce had rehydrated more evenly, because I ended up with a thick pasty sauce stuck to the pasta and thin watery portion at the bottom of the pouch. Overall, I'd consider this one of my favorites, but would make a note to cook it longer and stir extra-thoroughly next time.


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