How to cook Gluten-free Penne:
Add to boiling water with salt, and boil for around 5 to 7 minutes, or until al dente.
Go for creamy, bake with cheeses.
Drizzle with pesto and olive oil for lighter meals.
Pair well with meat sauces and crudités.
Great also with vegetable or butter-based sauces.
*recipe courtesy of divella.com.au
400g penne rigate
500g peeled plum tomatoes
30g grated Grana Padano cheese
2 or 3 hot chili peppers
extra virgin olive oil
dry white wine
Heat 5 tablespoons of extra virgin oil in a frying pan, season with a lightly crushed garlic clove and the whole chili peppers. When the garlic has browned, remove from the oil, and add the bacon, cut into cubes. Let it flavor for a few seconds, then drench with 1/2 glass of white wine and allow this to evaporate.
Remove the chili peppers and add the plum tomatoes, stir well and cook for about 15 minutes, keeping on a moderate heat with the lid half-closed. Put a large pan of salted water on the heat. When the water begins to boil, toss in the quills and cook “al dente”. Drain put back into the pan containing the sauce, and toss for a minute.
Arrange in a warm serving dish and sprinkle with Pecorino Romano cheese, mix carefully and serve at once.
Serve and enjoy!
Compatible to followers of a gluten-free diet or to anyone who wants to keep in shape. Pasta meals are still within reach no matter the gluten allergy or gastrointestinal sensitivity. Great addition as well to a well-balanced diet.
Store in a cool dry place.