Pasta with Tomato and Basil (Gluten Free)

Ingredients: 

• Pasta (flour of maize and rice): 94% (origin: Italy)
• Tomato: 5%
• Basil and leeks: 1%

Serving 2 people
Cooking time: 10 min
600 ml of boiling water (or vegetable stock for extra flavour).

Nutritional value per 100g: 1392kJ (328 kcal)

Preparation:

1. Empty the packet’s contents into a large, non-stick pan.
2. For every 100 grams of rice, add 240 ml of water (or vegetable stock for extra flavour).
3. Add 4 tablespoons of extra virgin olive oil and 1 teaspoon of salt.
4. Begin cooking over medium heat.
5. Once the mixture starts bubbling, reduce the heat to low and let it simmer, stirring occasionally.
6. Cook for about 10 minutes, or until the water is absorbed and the pasta is tender with a slight bite.
7. If you prefer softer pasta, add more hot water gradually until the desired consistency is achieved.
8. Remove from heat. For extra creaminess, optionally add a spoonful of fresh cream and grated Parmesan.
9. Stir well and serve hot.

Enjoy your delicious, homemade risotto!