Here I’m sharing an easy, flavoursome and filling gluten-free penne pasta dish I know you’ll enjoy. I don’t think I’ve met anyone who dislikes pasta come to think of it. Not in this family anyway!
I’m plant-based so I simply omit the feta cheese. I recommend using the best quality Extra Virgin olive oil you can find as that will enhance the flavours tenfold!
Ingredients:
- table spoon of Extra Virgin olive oil
- 1 x red onion, chopped finely
- 2 cloves of garlic, finely slices
- 400g passata
- large handful of fresh basil, remove stalks from basil leaves and chop finely (leaving a few extra for garnish)
- tablespoon of balsamic vinegar
- fresh ground pepper
- sea salt
- 600g of dried penne pasta (I used a gluten-free version)
- 125g kalamata olives
- 150g feta cheese
Recipe:
Heat the olive oil in a large pan on a medium/high heat and add onions and garlic until soft and golden brown.
Add passata and balsamic vinegar, season to your taste with salt and pepper and cook for 10-15 minutes stirring regularly.
Add fresh basil, stir in and reduce to a low heat.
Whilst the sauce is gently simmering away, start cooking your pasta by adding to a large pan with boiling water and a pinch of salt. Cook as per the instructions on the packet.
Once cooked, drain the pasta and serve into bowls. Top with passata sauce, add olives and crumble feta if using.
Garnish with fresh basil. The perfect veggie pasta.
Enjoy!
Read more penne pasta recipes here.
