GLUTEN-FREE PENNE ARRABBIATA - CONSCIOUS COOK BOX

GLUTEN-FREE PENNE ARRABBIATA - CONSCIOUS COOK BOX

Here is another meal that will be going in the Conscious Cook Box as part of my food bank collab with The Arc Centre Islington. The brief was to keep it super simple but also healthy using ingredients that also has a shelf life. I could not think of a better tasting dish than this, that only has a few ingredients. The conscious cook box recipe has some optional extra - olives (from a jar) and one element of green to balance the dish from a health perspective. It also delicious without those extra I used gluten free brown rice pasta made by Doves Farm, its organic and made in Italy, I love this brand its best gluten free pasta I have found. 

Serves 2

200g gluten free brown rice penne pasta

1 x tin (400g) plum tomatoes OR Passata 

1 teaspoons dry chilli

4 garlic cloves

1 tablespoon fennel seeds

1 tablespoon dried oregano

3 tablespoon Rapeseed oil 

1 teaspoon himalayan salt

1 teaspoon cracked black pepper

Optional Extras

olives, basil, parsley, spinach, greens, courgette. 

Garnishes

Extra virgin olive oil, basil leaves, dry oregano, chilli 

Method

Chop or mince garlic. Put frying pan on a low medium heat add fennel seeds and let them toast a little in the pan. Add oil, garlic, chilli, salt and pepper, gently fry this for about 5 minutes until soft and golden. Add tinned tomatoes, oregano, then cook for a further 10 mins. Whilst your sauce is cooking fill a large saucepan with boiling water on a high heat, salt the water so it takes like the sea. When boiled add your dry pasta and cook for about 5-8 minutes, pasta should be soft with a bite. When the pasta is cooked, drain it off then add to the frying fan with your sauce, season with more extra virgin olive oil, sea salt and fresh cracked black pepper. Give it a good mix through and serve. Alternatively serve sauce on top of your pasta.