This pasta dish is the perfect example of delicious simplicity, with homemade tomato sauce tossed with brown rice spaghetti with olives to garnish!
Ingredients
284 gm
Gluten free spaghetti, dry
(brown rice)
1 small pepper(s)
Red bell pepper
(cubed)
1 small pepper(s)
Yellow bell pepper
(cubed)
2 tomato
Plum tomatoes
(sliced into eighths (discard the seeds))
1 tbsp
Salt
1/2 medium pepper(s)
Jalapeno pepper
(optional)
2 tbsp
Herbes de provence
(dried)
2 tbsp
Tomato puree, canned
2 tbsp
Apple cider vinegar
(or 1 tbsp of juice from lime)
12 tomato
Cherry Tomatoes
(quartered)
1 medium
Zucchini
(halved then sliced into thin half-rounds)
1 bunch
Spinach
(chopped)
1/4 cup
Black olives
Instructions
Bring the pasta water to a boil over med-high heat.
Place the chopped peppers, plum tomatoes, salt, jalapeño (optional) and herbes de Provence into a saucepan. Add ¼ cup water and allow the mix to simmer and gently cook down to form the sauce. If the liquid dries up before the tomatoes and peppers start to release their juice, add more water, 1 tablespoon at a time.
After a few minutes, add the tomato purée and the apple cider vinegar or lime juice.
Cook the spaghetti according to package directions.
Once the tomato and peppers begin to meld into a sauce, add the cherry tomatoes, zucchini slices, and spinach. Mix well and cook for about 5 to 7 minutes.
Drain the pasta, then stir the pasta, olives, and an extra sprinkling of herbes de Provence into the sauce.
