Penne Alla Siciliana

Ingredients

• 1 gluten free penne box (I use Jovial)
• 1 Tbsp walnut oil (or avocado oil)
• 2 springs onions, chopped small (or you can use 1 medium onion or leeks)
• 3 cloves of garlic, finely minced
• 2 medium carrots, diced small
• 1 big eggplant, peeled and diced small
• 3 stalks of baby broccoli
• 3 cups of strained tomatoes.
• 2 to 1 tsp red pepper flakes
• 1/2 tsp garlic powder
• Sea salt to taste (I added 1 tsp)

Method

1. Heat the oil on medium heat until shimmering.
2. Add the onions and garlic and sauté with a pinch of sea salt for about 5 to 7 minutes or until translucent.
3. Add the carrots, sauté for 2 minutes, then the eggplants for 2 minutes, then the broccoli for another minute, stirring from time to time.
4. Add the strained tomatoes, salt and spices, bring to a boil and let simmer for 10 minutes.
5. Meanwhile, cook your pasta according to the package instructions.I add a drizzle of oil to my boiling pasta to prevent it from sticking. I also rinse it with cold water when it is done to prevent overcooking.
6. Drain your pasta and serve with a generous amount of siciliana sauce!