Ever since Anna & I have switched off wheat and gluten (lifestyle choice) our consumption of pasta has plummeted. It wasn’t until recently that we tried gluten free pasta (made from rice and maize flour) and we quite liked it. Contrary to popular belief that gluten free means tasteless – you can dispel this myth – it’s a lot lighter than normal pasta and the texture is slightly different but once mixed with a good sauce it is delicious. Last night I prepared a tomato and basil sauce pasta with a medley of vegetables and finally garnished with some fresh basil grown in my sister’s garden (never expected to find fresh herbs in a garden in Dubai!!).
What do I need to make it?
- 250 gms gluten free pasta of your choice
- 500 ml tomato passata
- 1/2 each yellow and red pepper – washed, de-seeded and cubed
- small onion peeled and sliced
- 5-6 baby corn cut into pieces
- 7-8 closed cup mushrooms quartered
- 7-8 broccoli florets
- 2 cloves of garlic
- 1/2 tsp crushed red chili flakes
- 4 tbsp sliced black olives
- 1 tsp dried Italian herbs
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 2 tbsp freshly chopped basil
- 3 tbsp olive oil
- salt to taste
How much will I make?
How do I make it?
Crush the garlic and red chili flakes in a pestle and mortar. Boil and cook pasta with a little salt till done – strain and keep aside.
Heat big saucepan and add oil and garlic/ chili paste – fry for 30 seconds and then add onions and peppers. Stir constantly for 5 minutes before adding remaining vegetables. Cook for five minutes before sprinkling Italian seasoning, oregano, black pepper and salt. Then add the tomato passata and cook for another 5 minutes – add some water if the sauce is too thick. Once done adjust seasoning and add the pasta and give it a good mix. Garnish with freshly chopped basil and serve hot.