Quinoa & Rice Penne

It’s often hard to find versatile and interesting dishes that are also wheat and gluten free but we think we have created something really special in our Quinoa & Rice penne with sardines, breadcrumbs and parsley!

Whether served as a summery accompaniment for a barbeque or fresh from the pan as a light evening meal, this pasta dish is great for everyone.

Ingredients

* 250g of quinoa and rice pasta
* 4 tablespoons of olive oil
* 1 clove of garlic thinly sliced
* 2 tablespoons of chopped flat leaf parsley
* 1 tin of sardines in olive oil
*3 tablespoons of breadcrumbs
* 1 knob of butter
* Freshly grated pecorino/parmesan (optional)

Method

* Put 250 of pasta into boiling water for 7-8 minutes until al dente. Do not overcook.
* Heat the olive oil in a large non-stick pan, and fry the garlic gently until it goes light brown.
* Add the drained sardines to the pan, and break up with a spoon and mash in with the garlic.
* Add a knob of butter; continue to cook for a couple of minutes.
* Add the parsley and breadcrumbs, cook for another minute, check for seasoning and add sea salt if necessary.
* Drain the pasta, add to the pan, add stir well.