2 tbsp olive oil
1 carrot, peeled, chopped
1 stalk celery, chopped
1 tbsp garlic infused infused
1 chili, seeds removed, chopped
100ml/3½fl oz low FODMAP vegetable stock
1 x 400g/14oz can plum tomatoes, drained
handful fresh basil leaves, torn
salt and freshly ground black pepper
350g/¾lb gluten free penne pasta, cooked according to packet instructions, drained
freshly grated parmesan (or a similar vegetarian cheese), to serve (optional)
Heat the oil in a frying pan over a medium heat. Add the chopped vegetables and garlic infused oil and fry for 4-5 minutes, or until softened.
Add the chili, stock and canned tomatoes and stir well. Bring the mixture to a simmer and continue to cook for 3-4 minutes, or until the volume of liquid has reduced and the sauce has thickened.
Add the torn basil leaves, then season, to taste, with salt and freshly ground black pepper.
Stir the cooked gluten free penne pasta into the spiced tomato sauce and continue to cook for a further 1-2 minutes, or until the pasta has warmed through.
To serve, divide the gluten free penne with spiced tomato sauce equally among four serving plates. Sprinkle over the freshly grated parmesan, if using.
Recipe adapted from: Good Food