Gluten-Free Penne with Tomato Sauce



90 g gluten-free penne pasta

5 dried tomatoes

3 pitted kalamata olives

1 large tomato

few leaves of basil

1 clove of garlic

1 tablespoon of parmesan cheese

1 teaspoon salt

1 teaspoon of black pepper

2 tablespoons of olive oil


Boil the gluten-free penne pasta for 10-12 minutes by adding a spoonful of salt and a small amount of olive oil to the boiling water.

While the pasta is boiling, put finely chopped sun-dried tomatoes, seedless chopped kalamata olives and garlic in a pan and sauté in olive oil. Add the peeled and grated tomatoes into the pan, then add the basil and spices to flavor your sauce. Drain the pasta. Add it to the sauce and mix it, then transfer it to the serving plate. Add some grated Parmesan on it.

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