Ingredients


2 tbsp olive oil

2 tbsp garlic cloves infused oil

1 red chili, deseeded and finely sliced

400g gluten free spaghetti

2 tsp smoked paprika

2 x 400g cans chopped tomatoes

2 tsp sugar

400g pack frozen mixed cooked seafood, defrosted

small bunch parsley or basil, chopped











Method


Boil the kettle and heat the oil in a large, deep frying pan. Add the chili and sizzle for a few mins.

Pour the boiling water into a large pan and cook the gluten free pasta following pack instructions.

Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the gluten free pasta cooks.

Drain the gluten free pasta 1 min before the end of the cooking time, reserving a cup of the water.

Add the gluten free pasta to the sauce with the seafood.

Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick.

Toss the gluten free pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spaghetti with smoky tomato & seafood sauce
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