My Gluten-Free Penne Puttanesca

I was inspired by traditional Pasta Puttanesca for this dish but didn’t have any spaghetti so here’s my gluten-free penne puttanesca. It makes for a delicious, really quick dinner.

Ingredients

• 500g uncooked gluten-free penne
• 1 onion, finely diced
• 4 cloves garlic, crushed
• 1/2 cup sliced black olives
• 500 g halved cherry tomatoes
• 1/2 cup parmesan cheese, grated
• 1 tbsp olive oil

Method

• Boil the penne as per instructions on the packet until cooked
• While the penne is cooking, add the onions and olive oil to a pan and cook gently until translucent
• Add the garlic and cook for another couple of minutes
• Once the pasta has cooked drain well and return to the saucepan, retaining a cup of the water the penne cooked in
• Add the onions, garlic, parmesan cheese and olives to the saucepan with the penne
• Toss well to mix everything together. If necessary, add some of the water to keep the mixture from becoming gluey
• Serve with some parmesan cheese sprinkled over the top

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