Gluten Free Pasta Marinara


  • 3 onions
  • 6 garlic cloves
  • 4 tbsp olive oil
  • 800g tomatoes, fresh or tinned
  • 2 tbsp capers
  • 20 black olives, stones removed
  • 2 tbsp tomato puree
  • 2 tbsp oregano
  • 2 tbsp thyme
  • 1 tsp salt
  • 500g FREEE Organic Maize and Rice Penne
  • 25g parmesan, grated
  • salt and pepper


Marinara Sauce

  1. Finely dice the onion and the garlic, put them into a large frying pan with the oil and cook until the onion softens.
  2. Dice the olives and capers, chop the tomatoes and add them to the pan with the purée, oregano, and thyme. Season with salt and pepper.
  3. Cover and simmer gently for 20 minutes.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Marinara

  1. Shake the colander then tip the pasta into the pan of sauce.
  2. Stir and serve, accompanied by a bowl of grated parmesan.