Pass the Pasta!

Karina and Anita’s Pasta!


My friend Anita assisted in¬†prepping the ingredients today, for this wonderful pasta dish, made on the spot, with fun! Anita is camera shy, hence why she isn’t in this picture ūüôā It was a fun¬†day cooking! The best part about cooking this, was that the oregano, chilli, parsley and rocket, was cut¬†straight from the garden! Soo fresh!


– 400g Gluten Free spiral pasta

– 1 tablespoon of olive oil

Р1 medium sized chilli, chopped finely (moderate heat rated chilli)

– 1 brown onion, diced finely

– 4 cloves of garlic, minced finely

– 1 x 400g can of peeled and diced tomatoes (preferably made in Italy)

– 1 tablespoon of tomato paste

– 3 tablespoons of dried mixed italian herbs

– 1/4 cup of fresh oregano, taken off stalk and left whole

– 1 tablespoon of fresh continental parsley, sliced thinly

– 1/2 cup of fresh rocket, left whole

– 1/2 cup of kalamata olives, sliced thinly

Р1/4 cup of sun-dried tomatoes in oil, diced finely

– 3 tablespoons of balsamic vinegar

– Cracked black pepper

– Shaved parmesan cheese to serve

N.B. you can use regular pasta, instead of Gluten Free pasta, if you prefer


Bring a large saucepan of lightly salted water to the boil. Meanwhile, heat your oil over low heat in your medium-sized saucepan, then simmer your onion until translucent. Add your garlic and chilli, then cook for one minute or until aromatic. Add your balsamic vinegar, then sauté until content has reduced slightly (about 30 seconds). Once slightly reduced, add your diced tomatoes, tomato paste, kalamata olives, sun-dried tomatoes, dried mixed italian herbs and cracked black pepper. Turn the heat to a simmer, then give your sauce a stir. Leave your sauce to simmer, until your pasta is cooked.

Once your saucepan of lightly salted water is boiling, cook your Gluten Free spiral pasta in this saucepan, until cooked as per the packet directions on your particular pasta. Drain, then place back into the large saucepan. Place the lid back onto the saucepan to keep the pasta warm.

Now that your pasta has cooked, all you need to do is finish your sauce. Turn your sauce to ‘off,’ then give your sauce a good stir. Add your sauce to your cooked pasta, then give a few tosses to combine. Sprinkle¬†your¬†fresh¬†continental parsley, along with your¬†fresh oregano, on top of your completed pasta.

Grab a large serving plate. In an indulgent manner, pile your pasta goodness onto your plate. Gracefully shave your parmesan over your pasta, then let your fresh rocket feather its way down to your plate.

Take one bite, then allow your taste buds to be happy.

Serves 4


Karina x

Copyright © 2015 by Karina Teuma

CHOP, CHOP: Karina’s Cooking Tip!



If you are planning to host a Lunch or Dinner Party, or you simply want to save time, you can prep all the Food the night before. All you need to do is Chop, Dice, Slice or Grate all your Vegetables and Meat the night before, then keep refrigerated!

If you are cooking with Potatoes, after you have peeled and prepped your Potatoes, you should place in a bowl of water in the refrigerator, in order to prevent it from turning brown! Air causes a chemical reaction to occur with the peeled potatoes, which turns them brown! This tip also applies to Sweet Potatoes and other Vegetables, which may turn brown once exposed to air after peeling!

Ensure you cover all the prepped Vegetables and Meat with Cling Wrap, then keep refrigerated! This tip will also save you a Tone of Time if you would like to make a Healthy Stir Fry or other great meal, on a week night for dinner!

So, what are you waiting for? Get Chopping! CHOP, CHOP!

Karina x