Gluten-Free Spaghetti With Garlic, Tomatoes, Pimento Stuffed Olives and Capers

This dish is so significantly fast and straightforward to make, we rustle it up most weeks ( I eat it with out the cheese however my husband loves it with).

Merely put together the sauce whereas the pasta is cooking and you’ll go for any form of pasta right here from gluten free white spaghetti (my youngsters’ fave) to brown rice spaghetti, wholewheat and even courgetti when you fancy a low carb possibility.

I like how recent this dish tastes, the addition of the capers offers the pasta an incredible zestiness that works fantastically with the olives and tomato sauce.

Take pleasure in!

Gluten- Free Spaghetti With Garlic And Tomatoes, Pimento Stuffed Olives and Capers

Substances (serves 2)

For the dish

• 1 tbsp olive oil
• 1 white onion, diced finely
• 2 cloves garlic, minced
• 6 recent tomatoes, chopped finely and deseeded
• 5-6 giant recent basil leaves, roughly chopped
• 1 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1 tsp dried parsley
• 1 tsp sea salt
• 4 tbsp tomato puree
• 150g of dried entire wheat spaghetti, cooked to packet directions
• 60g Parmesan, finely grated
• 2 tbsp capers
• 4 tbsp pimento stuffed olives

Technique

1. Warmth the olive oil in a big pan over a medium warmth
2. Add the onion and garlic, sauté till the onions are tender and clear
3. Add tomatoes, chopped basil leaves, oregano, thyme, parsley and sea salt.
4. Stir within the tomato puree and warmth via
5. Add the cooked pasta to the pan and stir, guaranteeing the sauce covers all of the pasta
6. Take away from pan and serve in giant bowls, topping with parmesan, capers, and olives.