Good Without Gluten by Frederique Jules

Author:Frederique Jules
Language: eng
Format: epub
Publisher: Allen & Unwin

penne WITH TOMATO AND ROCKET

Serves 2

Preparation time: 15 minutes

Cooking time: 10 minutes

250 g (9 oz) tinned organic reduced salt peeled tomatoes

2 tablespoons olive oil

1 pinch dried oregano

250 g (9 oz) rice penne

310 ml (10¾ fl oz/1¼ cups) organic chicken stock (or 1 organic stock/bouillon cube dissolved in 310 ml boiling water)

50 g (1¾ oz) sun-dried tomatoes

50 g (1¾ oz) rocket (arugula)

50 g (1¾ oz) parmesan cheese, shaved

Cherry tomatoes, to garnish (optional)

In a small saucepan, gently heat the tinned tomatoes with a tablespoon of the olive oil and the oregano for 6–7 minutes. Blend until smooth. Keep warm over very low heat.

Heat the remaining olive oil in another saucepan and sauté the penne for about 30 seconds, then ladle the stock over the pasta and cook for 3–4 minutes, or until al dente.

Pour into two large, deep plates, pour over the prepared tomato sauce and top with the sun-dried tomatoes, rocket and shaved parmesan.

Garnish with a few cherry tomatoes if you like and serve immediately.

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