1 stick celery finely chopped
2 medium carrots finely diced
1 tbsp chive, finely chopped
2 tbsp garlic infused oil
3 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tsp sugar
190g basil pesto click here for recipe
few capers or olives (optional)
140g gluten freee white bread - whizzed into crumbs
50g pine nuts, roughly chopped
4 tbsp grated parmesan, or vegetarian alternative (optional)
350g/12oz-400g/14oz gluten free linguine, spaghetti, tagliatelle or whatever you have in the cupboard
Gently cook the celery and the carrotc in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy.
Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
While the sauce is simmering, heat oven to 220C/200C fan/gas 7.
Toss the crumbs in a large baking tray with the remaining 1 tbsp olive oil, the rest of the garlic oil, the pine nuts and Parmesan, if Simple yet special storecupboard supper using.
Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
Meanwhile, bring a pan of salted water to the boil and cook the gluten free pasta.
Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.
Recipe from Good Food magazine