400g gluten free spaghetti
1 tbsp olive oil
2 tbsp black olives
120g smoked streaky bacon, sliced into matchsticks
1 tsp parsley, finely chopped
1 tsp garlic infused oil
2 tsp sweet smoked paprika
2 x 400g cans chopped tomatoes
grated Parmesan, to serve (optional)
Bring a large pan of water to the boil and cook the gluten free spaghetti following pack instructions.
Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp.
Add the garlic infused oil and smoked paprika, and cook for 1 min more.
Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom.
Drain the gluten free pasta and toss with the sauce. Serve with Parmesan, olives and sprinkle over the parsley, if you like.
Recipe adapted from: Good Food