This is a great lunch; we have it regularly. It’s gluten free and dairy free – yet tastes delicious. The key is to use lots of garlic, fresh basil and chilli to really add a depth of flavour.
- 75g dried buckwheat pasta (or gluten free alternative)
- 1 pack vine ripened cherry tomatoes, halved
- 2 red chillis (medium hot), deseeded and finely sliced
- 2 cloves garlic, minced
- ½ small fresh basil plant, leaves only
- 1 tablespoon extra virgin coconut oil
- Salt* and fresh ground black pepper
*We only use Himalayan salt from Pakistan – it’s full of minerals and doesn’t have any anti-caking agents.
Boil the pasta until al dente then drain and refresh by running some cold water over it in a colander.
Melt the oil in a frying pan and add the chillis, garlic and two-thirds of the basil leaves. Gently fry for about 2 minutes to allow the flavour to infuse into the oil then add the cherry tomatoes, a sprinkling of salt and pepper, and stir. Leave to fry gently until the tomatoes start of soften.
Add the pasta and the remaining basil leaves to the tomatoes and stir, then remove from the heat once heated through.
Serve in a pasta bowl with an extra side salad
How does this help reduce inflammation?
This version of Pasta Arrabiata is both gluten and dairy free; gluten and cows milk are such generators of inflammation that we just don’t eat them anymore. Also, hard cheese like Parmesan is really high in histamine and glutamate – both of which are no-nos for my poor migraine-sensitive brain!
So instead of wholewheat pasta we use buckwheat pasta. And this along with the coconut oil, fresh tomatoes, basil, chilli and garlic – packs a powerful anti-inflammatory punch.