2 tsp olive oil
1 stalk celery, peeled, finely chopped
1 tbsp garlic infused oil
1 red chili, seeds removed, finely chopped
1 x 400g/14oz can chopped tomatoes
splash red wine vinegar
1 tbsp tomato purée
Tabasco sauce, to taste
1 tsp sugar
small bunch fresh basil leaves, torn
salt and freshly ground black pepper
1 x 125g/4½oz ball fresh buffalo mozzarella, crumbled
400g/14oz gluten free penne pasta, cooked according to packet instructions, drained
grated vegetarian parmesan style cheese, to serve
Heat the oil in a saucepan over a medium heat.
Add the celery and fry for 4-5 minutes, or until softened and beginning to colour.
Add the garlic infused oil and chili and continue to fry for 1-2 minutes.
Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well.
Season, to taste, with salt and freshly ground black pepper.
Bring the mixture to a simmer, then continue to simmer for 18-20 minutes, or until the sauce has thickened and reduced in volume.
Just before serving, stir the crumbled mozzarella into the spicy tomato sauce.
Stir the drained gluten free pasta into the sauce.
To serve, divide the gluten free pasta and sauce equally among four serving plates.
Sprinkle over the remaining torn basil leaves and the grated parmesan.
Recipe adapted from: Good Food