Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the gluten-free rotini and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Heat the Marinara: While pasta cooks, warm Rao’s Marinara in a saucepan over medium-low heat. Stir occasionally until heated through.
Combine: Add the drained pasta to the marinara sauce. Drizzle with olive oil and toss gently to coat. Add a splash of reserved pasta water if needed for a silky texture. Season with black pepper to taste.
Serve: Plate the gluten-free rotini topped with Parmesan and fresh herbs if desired.
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