350g gluten free penne or fusilli pasta
2 tsp olive oil
1 tbsp chopped chives
1 tsp garlic infused oil
1 tbsp tomato puree
375g jar mil Peppadew sweet peppers or sliced peppers from a jar
85g packet basil roughly torn
Grated parmesan or vegetarian alternative
Cook the gluten free pasta according to pack instructions.
Drain the peppers, reserving their juice. Cook for 2-3 mins to heat through.
Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers, tomato puree and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
Drain the pasta and return it to the pan.
Add the pepper mixture, then season to taste.
Toss with the basil while still hot, so it just begins to wilt, then serve.
Recipe adapted from: Good Food