Arrabbiata with garlic and basil
A fiery tomato sauce with plenty of garlic and chilli, tossed with gluten-free pasta and finished with basil. It is on the table in 25 minutes and uses almost nothing.
Made without gluten ingredients.
Method
- Put a large pan of well-salted water on to boil. Peel and thinly slice the garlic, and pick the basil leaves.
- Warm the olive oil in a deep frying pan over a medium-low heat. Cook the garlic and chilli flakes for 1 minute, until fragrant but not browned.
- Stir in the tomato purée for 30 seconds, then add the passata and a pinch of salt. Simmer for 12 minutes, stirring now and then, until thick and glossy.
- About 10 minutes before the sauce is ready, cook the gluten-free pasta in the boiling water for the time on the packet. Scoop out a mug of the cooking water, then drain.
- Tip the pasta into the sauce with 4 tablespoons of the cooking water and toss over the heat for 1 minute, so the sauce clings.
- Stir in most of the basil and the nutritional yeast, and season well with salt and pepper.
- Serve in warm bowls with the rest of the basil torn over the top.
Tip Add the chilli flakes a half teaspoon at a time and taste, since heat varies by brand. Gluten-free pasta overcooks easily, so check it a minute early.
Per portion
| Energy | 565 kcal |
| Protein | 12 g |
| Carbohydrate | 90 g |
| of which sugars | 10 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 0.24 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- passata400 g
- garlic4 cloves
- chilli flakes1½ tsp
- tomato purée1 tbsp
- olive oil2 tbsp
- basil½ bunch
- nutritional yeast1 tbsp
