Creamy Tomato Basil Pasta

Ingredients

• 320g gluten‑free penne
• 400g canned chopped tomatoes
• 150g cherry tomatoes, halved
• 150ml lactose‑free double cream
• 1 tbsp garlic‑infused olive oil
• 1 tsp lemon zest
• 20g fresh basil, torn
• 40g grated Parmesan
• ¼ tsp crushed chilli flakes (optional)
• sea salt and freshly ground black pepper, to taste
• ciabatta, to serve
• rocket salad, to serve

Method

1. Bring a large pan of well-salted water to a rolling boil and cook the gluten-free penne to just before al dente, following the packet timing. Scoop out about 120ml of the starchy cooking water, then drain the pasta.
2. Meanwhile, heat the garlic-infused oil in a wide saucepan over medium heat. Add the halved cherry tomatoes and cook for 3–4 minutes, stirring now and then, until they begin to blister and soften and release a little juice.
3. Pour in the chopped tomatoes, season with salt and pepper, and simmer gently for 8–10 minutes until the sauce is glossy, deepened in colour, and thick enough to coat the back of a spoon.
4. Stir in the lactose-free cream and lemon zest, bring back to a gentle simmer and cook for 1–2 minutes until silky. If it looks too tight, loosen with a splash of the reserved pasta water until it clings nicely.
5. Tip the drained penne straight into the sauce and toss over a low heat for 1 minute so every piece is coated. Scatter in the Parmesan and most of the torn basil and stir through so the leaves wilt but stay bright green.
6. Divide between bowls and finish with the remaining basil, a final shower of Parmesan, and a pinch of chilli flakes if you like a little heat. Serve straight away with ciabatta and a rocket salad alongside.