Both Dove and Orgran do a range of gluten free pasta made from either corn or rice or both. I much prefer the whole rice pasta as it is more stable, tastes nicer and it doesn’t thicken your sauce like the corn pasta tends to. All the packets have instructions on how to cook the pasta so I’m not going to re-invent the wheel here.

Pasta Sauce

Buy a Bay Tree and look after it in your garden if you are going to make pasta sauce on a regular basis is my top tip as fresh bay leaves make all the difference.

Ingredients

• 2 tins of chopped tomatoes
• 3 tbsps tomato purée
• 1 tsp garlic purée or more if you are a fan of garlic
• 1 tbsp each of fresh or dried oregano and or basil
• 1 onion chopped finely
• 1-2 fresh bay leaves (give these a scrunch to release the perfume before putting into the saucepan whole)
• a little olive oil to fry the onions
• salt & pepper

Instructions

• Fry the onion in olive oil until sweet and brown in a large saucepan
• Add everything else to the saucepan and bring to the boil before simmering for at least 30 minutes (the longer it simmers the sweeter the taste)
• Then either serve with the pasta as it is or add some or all of the following:

• Mince meat – this can be browned off at the same time as the onions and then everything else added as above
• Chopped mushrooms and or peppers which can again be fried at the same as the onions
• Lovely lovely olives these are best stirred in at the end as they don’t really require cooking they just need heating through
• Spinach again stir fresh chopped spinach in at the end just before serving as it doesn’t need to be cooked

For more recipes for dinner/lunch, click here.