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Fettuccine with arrabbiata sauce. (PHOTO: Magazine features)
Prep Time: 10mins
Servings: 4
Cooking Time: 15mins
Ingredients
- 350g - gluten-free fettuccine
- 15ml - olive oil
- 1 - brown onion, chopped finely
- 2 - garlic cloves, crushed
- 2 - fresh small red chillies, chopped finely
- 2can - cherry tomatoes
- 15ml - balsamic vinegar
- - TO SERVE
- - shaved Parmesan
- - basil leaves
Method
1 In a large saucepan of boiling salted water, cook the pasta according to the packet directions. Drain and set aside.
2 Heat the oil in a medium saucepan on medium heat. Fry the onion, garlic and chilli for 5 minutes or until the onion is soft.
3 Add the tomatoes and vinegar and cook on low heat for 5 minutes, stirring occasionally.
4 To serve Mix the pasta and the sauce. Top with the Parmesan and basil leaves and serve.
