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Low FODMAP Recipe: Tuna arrabbiata pasta gratin

Ingredients

1 tsp olive oil

1 red and 1 yellow pepper, deseeded and sliced

1 tbsp garlic infused oil

pinch crushed dried chillies

2 x 400g cans chopped tomatoes

50g mixed pitted olives, whole or roughly chopped (optional)

pinch caster sugar

250g gluten free  pasta shapes

2 x 200g cans tuna steak in spring water, drained and flaked

25g gluten free breadcrumbs

2 tbsp grated parmesan

Method

Heat the oil in a large saucepan and fry the peppers for about 5 mins until starting to caramelise. Add the chillies, cook for 30 secs, then tip in the tomatoes and olives (if using). Season, add a pinch of sugar, bring to the boil, then simmer, uncovered, for 10 mins.

Meanwhile, cook the pasta according to pack instructions. Heat the grill. Drain the pasta and mix into the tomato sauce, along with the tuna and garlic oil. Tip into a large ovenproof dish. Mix the gluten free breadcrumbs and Parmesan together and scatter over the top. Grill for 3-4 mins or until the topping is crisp and golden. Serve with a green salad, if you like.

Recipe from Good Food magazine

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