Sunday, February 19, 2017


We work pretty long hours at Gluten Free Store, and I would love to tell you I'm super organised with meals for the family worked out in advance, but I'm in fact normally chasing my tail constantly, and will often get home realising that I've "taken nothing out for dinner".  I tend to have a few staples in my pantry and fridge, so I can whip up something in half an hour or so.  (I love that sort of timeline for meals!)
Dried Pasta, tinned tomatoes, Verkerks Chorizo, (I love Verkerks products, made here in NZ,  this spicy sausage is my favourite), and there are always some veges lurking around in the fridge somewhere, or some frozen beans or something in the freezer.
This dish which always varies depending on what I have in the fridge has over the years in our house become known as Pasta Surprise.  The kids always groaned when they were told it was Pasta Surprise, but I've improved it since the early days, so now they actually like it and our adult daughter now makes her own variation on it now that she has her own little family!  This recipe is pretty loose, as I cook on the fly most of the time, and just taste as I go.


1 250g packet of Buontempo Dried Pasta (I like this brand and I find it most cost effective)
800g Tinned Tomatoes
Dried Herbs (optional) even better are fresh if you have them in the garden!
Couple of tablespoons of Tomato Paste.
1 Large Onion
1 or 2 Verkerks Chorizo Sausage sliced or diced.  Couple of strips of streaky bacon (optional)
Gluten Free Powdered Stock (I use Massels)
Finely diced carrot, capsicum, courgette, kumara.  (whatever you have in the vegetable crisper, but I tend to not use potato).
Salt and Pepper to taste.

Cook Pasta according to instructions.

Fry onion and other vegetables in a pot or pan until soft.  (Pot is better as its deeper)
Add in herbs, and a couple of teaspoons of stock.  Chicken, Beef or Vegetable (they are all vegan)
Then add your Chirozo, and if you like a few finely chopped strips of streaky bacon.  Once these are browned, add tinned tomatoes and stir it all in.  Add the tomato paste, and let that all gently simmer for 20-30 minutes.  Giving it a stir every 5 minutes or so.

Once the pasta is cooked, drain (and I rinse it) stir a slug of olive oil through it, and then add it to your tomato mix.  You can either fold it in and serve from the pot or transfer to an oven dish and sprinkle generously with grated cheese and bake for a crispy top.

Adding a teaspoon or two of sugar when cooking tomatoes, brings out the flavour.
Add a bit of Chilli Powder or Spicy mix, can give it a bit more kick.
Bake with a generous sprinkling of cheese with some gluten free breadcrumbs to give it a really cruchy top.
I add all sorts of vegetables to this depending on what I have.  Different coloured capsicum, carrots etc, all give it a lovely colour too.
Serve with or without a green salad.



No comments:

Post a Comment