Ingredients 1/2 cup of tomato paste
1 cup of canned diced tomatoes
1 teaspoon of minced garlic
1 tablespoon of chopped coriander
2 cups of gluten free corn spiral pasta
1 carrot grated
5 tablespoons of chick peas
8 slices of ham
1/3 cup of diced red onion
1/4 cup of grated tasty cheese
Start by cooking your pasta according to packet directions.
Meanwhile make the sauce. Add tomato paste, diced tomato chopped coriander and garlic to a bowl and mix to combine.
Sautée onion for 1 minute just to cook slightly.
Allow onion to cool before adding to the sauce.
Allow onion to cool and add to the sauce
Dice the ham and set aside.
Drain and rinse the chick peas and set aside.
When pasta is cooked, drain and add to the sauce with the carrot, ham and chick peas.
Mix well to ensure everything is well coated in the sauce.
Pour into a square Pyrex dish and top with cheese.
Turn on the oven to 180 degrees Celsius and place pasta bake in the oven to bake for 20 minutes.
For my salad I mix lettuce, cherry tomatoes, grated carrot and chickpeas.