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Low FODMAP and Gluten Free Recipe - Spicy tuna, tomato and olive pasta

Ingredients


400g/14oz gluten free pasta (we used penne)

calorie controlled spray oil

1 tbsp garlic infused oil

large pinch of chili flakes

400g/14oz tomatoes, roughly chopped

50g/1¾oz pitted black olives, roughly chopped

1 tbsp roughly chopped thyme

300g tinned tuna in spring water, drained

salt and freshly ground black pepper








Method


Cook the gluten free pasta in a large saucepan of salted boiling water for 10-12 minutes, or until the packet instructions recommend.

Meanwhile, spray a large frying pan with oil and place over a medium heat.

Add the garlic infused oil, chili flakes, tomatoes, olives and thyme.

Bring to the boil, then reduce the heat and simmer for 5 minutes.

Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and freshly ground black pepper.

Drain the gluten free pasta, then toss in the sauce. Divide between four plates and serve.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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