150g/5½oz gluten free pasta, cooked according to packet instructions
4 slices prosciutto
1 tbsp finely chopped parsley
1 tbsp grated Parmesan
Heat the oil in a pan and lightly fry the tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the lactose free cream and season, to taste, with salt and freshly ground black pepper.
Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked gluten free pasta, olives and parsley. Tear the prosciutto into the pasta and serve in a warmed pasta bowl.