8 small new potatoes, quartered, or a large baking potato peeled and cut into small chunks
200g Gluten free pasta shells (about 2 large handfuls)
4 medium tomatoes, the riper the better
2 tbsp good quality olive oil
1 tbsp garlic infused oil
a pinch of crushed chillies or chilli powder
grated vegetarian parmesan cheese, whatever you have, to serve
Pour a boiled kettleful of water into a medium pan, salt the water and bring it back to the boil over a highish heat.
Tip the potatoes into the water and boil for 5 minutes. Tip the gluten free pasta into the same water, give it a stir and continue to boil everything for about 10 minutes or until the pasta and potatoes feel soft when prodded with a fork.
While the gluten free pasta is cooking, chop the tomatoes into chunky pieces, then chop them a little bit more, as you would for a salsa.
Scrape the tomatoes and their juice off the board into a bowl. Season generously with salt and pepper and mix in the olive oil, garlic oil and crushed chilli until it’s all amalgamated.
When the pasta and potatoes are cooked, toss them in the bowl with the tomato sauce until evenly coated. Divide the pasta between two bowls and serve with a sprinkling of grated parmesan cheese.