Penne arrabiata (gluten-free)

Ingredients

• 500 g Penne, gluten-free
• 300 g Tomato
• 3 clove Garlic, chopped
• 1 pcs Red chilli pepper, chopped
• 1 sprig Basil, fresh
• 3 tbsp Oregano, dried
• 3 tbsp Olive oil
• 3 tbsp Basil, dried
• 1 tbsp Balsamic vinegar
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. In a large pot of boiling salted water, cook the penne until al dente.
2. Heat 3 tbsp of olive oil in a tall pan, add the chopped garlic and the chilli peppers. Fry for 3 minutes.
3. Add the crushed tomatoes, oregano, basil, balsamic vinegar, salt and pepper, then bring to a boil. Simmer over medium heat, stirring occasionally, until slightly reduced, about 6 minutes.
4. Add the penne to the pan then toss well.
5. Serve with fresh basil.