Ingredients


1 tbsp olive oil

6 tomatoes, quartered

2 tbsp white wine

100ml/3½fl oz lactose free double cream

salt and freshly ground black pepper

150g/5½oz gluten free penne pasta, cooked according to packet instructions

4 slices prosciutto








Method


Heat the oil in a pan and lightly fry the tomatoes for 3-4 minutes.

Add the wine to the pan, bring to the boil, then pour in the lactose free cream and season, to taste, with salt and freshly ground black pepper.

Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked gluten free penne pasta.

Tear the prosciutto into the pasta and serve in a warmed pasta bowl.

 



Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Tomato and prosciutto penne
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