1 tsp chive, chopped
3 black olives, pitted, chopped
1 rasher bacon, cooked until crisp, chopped
50g/2oz gluten free spaghetti
100ml/3½fl oz boiling water
200g/7oz canned chopped tomatoes
grated cheese, to serve
Serves - 2
Preheat the oven to 220C/450F/Gas 7. Place the spring chives, bacon and olives into a lidded ovenproof dish.
Snap the gluten free spaghetti until the strands are short enough to fit inside the ovenproof dish.
Add the gluten free spaghetti strands to the dish and pour over the boiling water and chopped tomatoes. Stir well and sprinkle over the paprika.
Cover the ovenproof dish with the lid and transfer to the oven for 25 minutes, or until the gluten free spaghetti is cooked through.
Set aside to cool slightly, then serve sprinkled with a little grated cheese.
Recipe adapted from: Good Food