I don’t think it can really be debated, that pasta is perhaps the ultimate comfort food. After a long day, when you’re feeling suuuper hungry, a great bit bowl of delicious pasta can often be just what you fancy! Whilst this was very much a regular meal of mine growing up, it’s not something that would really agree with me now and would leave me feeling really rather bloated and uncomfortable. Luckily, there are now some great gluten free pasta options, made without wheat. This one in particular is made from brown rice and to be honest, I don’t think that it tastes all that different from regular wholewheat pasta. It’s a really simple swap to introduce into your lifestyle, as well as being affordable and delicious too!
This pasta dish is perhaps one of the most simple combinations that I could have gone for, but that’s not to say that it’s not bursting with flavour. Although I was partial to a really rich and cream laden spaghetti carbonara as a child, I often opted for the standard penne pasta with plain tomato sauce and found it absolutely delicious! That’s pretty much what this pasta is, but a kind of more grown up version; with lots of garlic, caramelised onions and some parma ham to give a nice hint of that lovely salty flavour. It also takes about 10 minutes to whip up from start to finish.. which I think is pretty speedy for a dinner made from scratch don’t you? I mean, there really is no excuse to not eat a good meal, when you can create something with wholesome ingredients so quick and easily.
This would also be a good thing to take along for work lunches. I don’t know about you, but I used to get pretty bored of sandwiches when I was at school, so used to love taking various different soups and pasta dishes to mix things up a little. So, if you’re looking for something really quick, easy, comforting and tasty.. then this might be just the recipe!
- Brown rice spaghetti- enough for two people
- 2 heaped handfulls of cherry tomatoes
- 2-3 garlic cloves
- 1 small-medium red onion
- 1 tsp olive oil
- Sea salt and black pepper
- 5 dehydrated sundried tomatoes (soaked)
- A few slices of parma ham
- Fresh herbs and pine nuts to garnish (optional)
- Cook your pasta according to the instructions on the packet.
- Start by finely dicing the onion and add this into a frying pan along with a splash of water. Saute the onion until it begins to soften, then add in your crushed garlic and continue to cook.
- Slice the cherry tomatoes in half and add these into the pan once the onion has started to caramelise. Cook these over a medium heat so that they start to break down and release some of the juices.
- Slice the sun-dried tomatoes and parma ham into small pieces and stir these into the mix also.
- Once your pasta is cooked, drain the water and combine this with the tomato mixture in the pan. Toss everything together, so that all of the spaghetti is evenly coated and season with salt, pepper and the olive oil.
- Serve and garnish with fresh herbs (I like basil or parsley) and pine nuts if you so wish.