Spicy Corn Pasta
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small yellow pepper, chopped
  • 1 clove garlic, minced
  • ½tsp chilli pepper flakes
  • 25g pine nuts
  • 4tbsp red wine
  • 400g tin of chopped tomatoes
  • 500g gluten-free corn pasta
  • 250g broccoli, chopped in 1 centimetre pieces
  • salt and pepper
  • 4tbsp freshly grated Parmesan cheese
Instructions
  1. Heat the olive oil in a heavy frying pan and sauté the onions, yellow pepper and pine nuts until the onions turn translucent.
  2. Add the garlic and chilli pepper flakes and sauté for 2 more minutes, or until the garlic is light brown in colour.
  3. Add the red wine and cook over medium heat, stirring occasionally, until the liquid has evaporated.
  4. Add the tomatoes, bring to the boil and then reduce to a simmer and cook, covered, for 25 minutes.
  5. While the sauce is cooking, cook the pasta in lightly salted water according to the instructions on the package.
  6. In another pot, steam the broccoli for 5 or 6 minutes, until the broccoli is tender.
  7. Add the steamed broccoli to the tomato sauce and cook for a minute or so.
  8. Strain the pasta and serve on deep plates with the sauce and a bit of Parmesan cheese sprinkled over the top.
Recipe by Gluten free cooking at http://recipes.hellomagazine.com/glutenfree/20120710/spicy-corn-pasta/