This gluten-free Mediterranean pasta can also be made with legume pasta, chickpea pasta or zucchini noodles (zoodles), and is a lot lower in calories than standard pasta dishes without sacrificing taste.
500 g gluten free pasta
1 fresh chili, seeded and finely chopped (optional)
150 g black olives, pitted
1 onion, finely chopped
1 zucchini, chopped
4 small mushrooms, chopped
800 g tinned tomatoes, chopped
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped (optional)
Sea salt and black pepper to taste
Cook the pasta according to packet directions.
Cook the onion, garlic and chili in the oil until lightly browned. Add the tomatoes, mushrooms, zucchini, olives and seasonings. Simmer covered for approximately 20 minutes.
Place pasta on serving plates and top with tomato mixture.