6 tbsp extra virgin olive oil, plus an extra dash for cooking the gluten free pasta
2 red chilies, finely sliced
1 tbsp garlic infused oil
handful basil leaves
600g/1lb 5oz canned chopped tomato
salt, to taste
400g/14oz gluten free penne pasta
parmesan shavings (or similar vegetarian hard cheese), to serve
Serves - 4
Heat the olive oil in a frying pan. Add the chili and garlic infused oil to the pan.
After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
Remove the basil and chili from the pan and set aside. Add the chopped tomatoes to the frying pan.
Put the basil and chili back in the pan with the tomatoes.
Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
Meanwhile, cook the gluten free pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil.
Drain the gluten free pasta and the tomato sauce to it. Serve with shavings of parmesan.
Recipe adapted from: Good Food