2 tsp olive oil
1 tbsp garlic infused oil
1 red chili, seeds removed, finely chopped
400g tin chopped tomatoes
splash red wine vinegar
1 tbsp tomato purée
1 tsp sugar
small bunch fresh basil leaves, torn
125g ball fresh buffalo mozzarella, crumbled
400g/14oz gluten free penne pasta, cooked according to packet instructions, drained
grated Parmesan, to serve
salt and freshly ground black pepper
Heat the oil in a saucepan over a medium heat. Add the garlic infused oil and chili and continue to fry for 1-2 minutes.
Pour in the chopped tomatoes, red wine vinegar, tomato purée, sugar and half of the basil leaves, and stir well. Season with salt and pepper.
Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume.
Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained gluten free pasta into the sauce.
Divide the gluten free pasta and sauce equally among four serving plates.
Sprinkle over the remaining basil leaves and the grated Parmesan.
Recipe adapted from: Good Food