What to add to your trolley:
- 400g gluten-free penne Pasta
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 400g Passata
- 1/2 cup fresh Basil leaves, chopped (plus extra for garnish)
- 1 tsp dried Oregano
- Salt and black Pepper to taste
- 1/4 tsp Red pepper flakes (for a bit of heat)
- 1/4 cup grated Parmesan cheese thyme)
How to prepare the deliciousness:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the gluten-free penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside, reserving a small cup of the pasta water.
2. Prepare the sauce:
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown. Pour in the passata and add the dried oregano. Season with salt, black pepper, and red pepper flakes if using. Simmer the passata sauce for 5-7 minutes, allowing it to thicken slightly. Stir occasionally.
3. Combine and Finish:
Add the cooked pasta to the pot with the sauce and toss to coat evenly. Stir in the chopped basil and a splash of reserved pasta water if the sauce needs thinning. Remove from heat and sprinkle with Parmesan cheese if desired.
4. Serve:
Garnish with extra basil leaves and serve warm.
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