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Gluten Free Brown Rice Penne Pasta with Puttanesca Sauce
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About this recipe:
Tomato, garlic, olives, and anchovies are the foundation of this hearty, classic sauce. We like to serve this with Brown Rice Penne but you could use another type of pasta. A hearty green salad would be a good accompaniment.
Equipment:
large frying pan, large 2lt saucepan and kitchen blender
Ingredients:
100g black olives (stones removed)
30g anchovies in oil (drained)
3 tbsp capers
6 garlic cloves
1 chili
6 tbsp olive oil
500ml tomato passata
4 tbsp tomato purée
salt and pepper
500g FREEE Organic Brown Rice Penne
25g parmesan, grated
salt and pepper
Method:
- Finely dice the olives, anchovies, capers, garlic cloves and chili and mince them in a kitchen blender.
- Tip them into a large frying pan, add the oil and fry over a medium heat for 2-3 minutes.
- Add the passata and tomato purée, season with salt and pepper then stir, cover and simmer gently for 10 minutes. Add a little salt and bring it to a rapid, rolling boil.
- Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
- Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
- Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
- Drain the pasta into a colander over the sink then tip it into the frying pan of sauce.
- Stir and serve immediately with a bowl of grated parmesan.
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