Gluten-Free Pasta and Burst Cherry Tomatoes

Nutrition per serve

Ingredients

• 80g leek
• 2clov garlic
• 60g pitted kalamata olives
• 5g Tuscan seasoning
• 250g cherry tomatoes
• 50g tomato paste
• 100g baby spinach leaves
• 1bunch oregano
• 10g capers
• 250g gluten-free bow tie pasta
• 10ml olive oil
• 3ml sugar
• 5ml balsamic vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Start prep
   Bring a medium saucepan of salted water to the boil for the pasta. Halve the leek lengthwise and rinse under running water to remove any hidden dirt. Thinly slice the leek, discarding any dark green stem. Crush or finely chop the garlic. Halve the olives.
2. Step 2 — Start sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the leek, garlic and 1½ tsp Tuscan seasoning*, stirring regularly, for 3 mins. Add the olives, tomatoes, half the tomato paste*, ½ tsp sugar, 1 tsp balsamic vinegar and 60ml (¼ cup) water to the leek mixture. Reduce heat to medium and cook, covered, for 10 mins to develop the flavour.
3. Step 3 — Finish prep
   Meanwhile, coarsely chop the spinach. Coarsely chop the oregano, discarding the stems. Chop the capers.
4. Step 4 — Cook pasta
   GLUTEN-FREE PASTA OPTION Meanwhile, add three-quarters of the pasta* to the pan of boiling water (if you're tempted to throw in all the pasta, just note the dish won't be as saucy). Cook, stirring occasionally, for 9 mins or until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta.
5. Step 5 — Finish sauce
   Add the spinach, oregano and capers to the sauce and cook, stirring and squashing the tomatoes with the back of a wooden spoon to release juices, for 2 mins or until the spinach is wilted. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the pasta to the sauce. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the pasta. Divide the pasta among bowls and drizzle with 2 tsp extra virgin olive oil to serve.

Allergens

Sulphites, Soy