This is one of the quickest, most versatile sauces you can get. Here, we stir it through pasta for a meal ready in 15 just minutes. It can also be used as a dipping sauce – as a fresh alternative to tomato ketchup – as seen in the chicken nuggets recipe.
This may seem a bit strange to say – but this sauce is going to be like your favourite top – you’ll wonder how you ever managed without it.
stir-through sundried tomato sauce with pasta
|
Prep Time5minutes |
Cook Time10minutes |
|
- 200 g tinned tomatoes chopped
- 5 whole sundried tomatoes
- 20 g basil fresh leaves
- 1 tbsp olive oil extra virgin
- 1/4 tsp garlic chopped
- 300 g brown rice pasta
Quantity of servings: people
View units in:
Ingredients
Quantity of servings: people View units in: |
- Cook pasta according to the instructions on the packet.
- Reserve a couple of basil leaves per person for garnish. Place the remaining ingredients into a blender and process until completely smooth.
- Once the pasta is cooked, drain and return to the pan. Stir-through the pasta and garnish with the reserved basil leaves.
cook once: eat twice
Double the quantity, and keep half in the fridge for up to 2 days. Freezes really well. Use as a dipping sauce or baste onto chicken breasts before oven-cooking.
Cook's note
It is worth finding brown rice spaghetti as it retains a nice 'bite' after cooking. Some of the cheaper corn pastas go very soggy during cooking and can needlessly put you off gluten-free pasta.
To make it FODMAP-friendly simply swap the olive oil for garlic flavoured oil and omit the garlic.
Calories from Fat 81
14%
5%
27%
7%
21%
20%
14%
11%
9%
2%
9%