• 2 tblsp extra-virgin olive oil
  • 1 tsp kelkin balsamic vinegar
  • 1 medium onion chopped finely
  • 1 clove of garlic chopped finely
  • 1 red pepper chopped finely
  • 1 courgette sliced
  • 1/2 a red or green chilli chopped finely
  • 1 jar of Kelkin tomato and basil pasta sauce.
  • 2 tblsp toasted pine nuts
  • 150 g kelkin gluten free spaghetti
  • chopped parsley to garnish


  • Combine the oil, garlic, onion, pepper and chilli together in a saucepan.
  • Place over moderate heat and cook for 2-3 minutes.
  • Stir in the courgette and continue to stir for another 2-3 minutes.
  • Cover and sweat over a gentle heat for about 10 minutes, stirring occasionally.
  • Next stir in the tinned tomatoes, balsamic vinegar and pine nuts and cook uncovered for a further 10 minutes.
  • While the sauce is simmering cook the gluten free pasta.
  • Once cooked drain and place in some pasta dishes. Spoon the Provencal sauce on top and serve with some chopped parsley and a green salad