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.