Pasta Provencal

5th October, 2017

Serves 2


This dish is delicious served with some chopped parsley and a green salad.


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


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 and serve.

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