This dish is delicious served with some chopped parsley and a green salad.
You will need…
2 tblsp extra-virgin olive oil
1 dessert spoon of Balsamic Vinegar
1 medium onion chopped finely
1 clove of garlic chopped finely
1 red pepper chopped finely
1 courgette sliced
½ a red or green chilli chopped finely
1 jar of Kelkin Gluten Free Tomato and Basil Pasta Sauce
2 tblsp of pine nuts
150g of Kelkin Gluten Free Spaghetti
Method
Combine the oil, garlic, onion, pepper and chilli together in a saucepan.
Place over moderate heat and cook for 2-3 minutes.
Stir in the courgette and continue to stir for another 2-3 minutes.
Cover and sweat over a gentle heat for about 10 minutes, stirring occasionally.
Next stir in the tinned tomatoes, balsamic vinegar and pine nuts and cook uncovered for a further 10 minutes.
While the sauce is simmering cook the gluten free pasta.
Once cooked drain and place in some pasta dishes.
Spoon the Provencal sauce on top, serve and enjoy!
