t – teaspoon/s T – tablespoon/s c – cup/s
FETTUCCINE with ARRABBIATA SAUCE
SERVES 4 PREPARATION: 10 MINS COOKING: 15 MINS
› 350g gluten-free fettuccine
› 15ml (1T) olive oil
› 1 brown onion, chopped finely
› 2 garlic cloves, crushed
› 2 fresh small red chillies, chopped finely
› 2 cans (400g each) cherry tomatoes
› 15ml (1T) balsamic vinegar
TO SERVE
› shaved Parmesan
› basil leaves
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.
Mix the pasta and the sauce. Top with the Parmesan
