I want to thank the Italian Food community on Google+ for inspiring my experimentation with gluten free pastes.
In a sauce pan using 1 tablespoon of Coconut oil sauté:
- 1 red pepper
- 1 green or yellow pepper
- 1 onion
- 1 package fresh mushrooms
- 3 cloves of garlic crushed
Until tender (keep warm and set aside)
Course chop four tomatoes add these to the sauce pan that you have removed the vegetables from.
- Add to this one 1 6oz. can of tomato paste and
- ½ a cup of red dry wine.
- Your favourite Italian herb.
Cook your sauce to the consistency that you prefer.
Cook your pasta noodles and toss in 1 tablespoon of olive oil.
I used gluten free noodle.