Gluten-free millet pasta with the taste of parsley and garlic with tomato sauce is an excellent choice for all lovers of Italian food and Italian flavours. Instead of white pasta, we used gluten-free millet pasta with the taste of parsley and garlic. The dish, therefore, has an even richer flavour and is healthier.
Ingredients:
- 200g gluten-free Millet Pasta Fusilli Parsley Garlic Viva la Gaja
- 400 g of fresh cherry tomatoes
- 3 slices of sun-dried tomatoes
- 1 shallot
- Clove of garlic
- 1 tablespoon of olive oil
- Basil
- Oregano
- Hot paprika powder or fresh chilli
- Salt (Himalayan Pink Salt Viva la Gaia)
- Pepper
- Parmesan
Gluten-free millet pasta with the taste of parsley and garlic with tomato sauce is an excellent choice for all lovers of Italian food and Italian flavours.
Preparation
First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking.
Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.
Fry finely chopped shallots and garlic in a tablespoon of oil until translucent and fragrant. Then add finely chopped cherry tomatoes and season with basil and oregano. You can add hot pepper powder or fresh chili if you want a more spicy taste. Cook the sauce for a while so that it thickens a bit. Serve the dish with sun-dried tomatoes and parmesan slices.
Bon Appetit!
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