Forget about light and watery. I like tomato sauce to be thick and sticky and cover the pasta completely. With Penne it’s even better because it sticks inside the pasta as well. This sauce is so flavoursome it doesn’t even require any meat or cheese substitute to feel like a complete meal.

Ingredients: (serves 2)

• Gluten-free pasta (we used 1/2 pack of the fresh Sainsbury’s penne)
• 1 grated onion
• 1 tablespoon or Carotina oil
• 2 teaspoons of olive oil
• 1/2 tube of tomato paste
• 2 tablespoons of Tamari
• 2 tablespoons of water
• 2 tablespoons of pickled capers
• 1 teaspoon of maple syrup
• 1 pinch of dried rosemary
• 2 pinches of dried dill
• 3 pinches of dried basil
• Fresh basil leaves

Instructions:

Start off cooking the pasta, following the instructions on the packet.

While this is going, fry the onion in Carotina, in a frying pan for 5 minutes. Add the Tamari and water and cook for another 2 minutes. Add the tomato puree and the dried herbs and cook for another 2 minutes, until it reduces a bit. Add the capers and maple syrup, reduce the heat and leave on the hob while the pasta finishes off.

When the pasta is ready, drain and add to the frying pan. Add the olive oil and mix.

Serve with a couple of basil leaves to make it look pretty.

Bon appétit!