• Black Instagram Icon
  • Black Pinterest Icon
  • Black RSS Icon
  • Black Facebook Icon





with sundried tomatoes, olives and spinach



As a kid I LOVED pasta.

My mom once told me I would eat my pasta so fast, I wouldn't even chew on it.

Just swallowed the pasta whole, like pills.

I can't really understand how I tasted anything from the pasta eating them that way or how I managed to not vomit the whole thing right after gobbling them up.

But you see, already then:

Pasta and me, true love.


So my first reaction when I heard the naturopath telling me I would be better off ditching gluten for a while was pure shock horror!

NO pasta? Impossible.


My mom hurried to the nearest shop and bought me some corn gluten free pasta.

I tried, sceptical, and felt completely discouraged.

This gluten free thing didn't taste anything like good old pasta.

But after seven years of trial and error I think I finally can consider myself a real connaisseur of gluten free pasta!


Just some quick tips:

- gluten free pasta is disgusting when it's not al dente, trust me on this one.

- gluten free pasta can be overcooked VERY easily. 

- the best kinds are: brown rice noodles, buckwheat pasta and green pea pasta.

- gluten free pasta is sticky! Always rince once cooked or pour some olive oil on top.

- most of the gluten free pasta's produce a lot of foam whilst cooking, not fun to clean when going overboard.

- you will get used to the different taste and textures, I promise!


This recipe here is my go-to versatile simple pasta.



Usually I make this pasta on evenings when I just want to watch movies laying on my couch, too tired to think about anything special.

Olives and sundried tomatoes are ingredients I almost always have in my fridge and if you don't always have them in your fridge, you should! 

I use them in anything and it instantly gives that little extra to boring salads and pasta's.


On a side note: I feel like most of my recent recipes are very simple and low budget, maybe I should start a low budget series?

This last month my life was bit hectic, but I am sure I'm not the only one feeling that way sometimes. So maybe that would be a great series to fall back upon, for when you don't have time to cook or when you don't want to spend a huge amount on foodshopping? Let me know what you think!





- Gluten free pasta of choice, I used green pea pasta here

- a big handfull of olives

- a big handfull of sundried tomatoes (read the label carefully and make sure there are no added sugars or weird ingredients)

- 3 handfulls of fresh spinach

- 10 cherry tomatoes

- glug of olive oil

- salt and pepper

If you want you can also add some extra spices such as nutmeg, ginger, pili pili etc.

Or some fresh basil.

You can also make this recipe with normal pasta, obviously.


To start, bring water to a boil in a pot. Cut the cherry tomatoes in half or quarters, depending on how you like them and pout them into a pan wit some olive oil, salt and pepper. Stirr wel and let it heat up for about 10 min. Once the water is boiling, add your pasta of choice. Meanwhile chop the sundried tomatoes and olives in small pieces and add to the pan. Wash your spinach and add to the pan at the very end. Rinse your pasta once cooked and add in the pan with all the other ingredients and stirr it all together. Add some extra olive oil if needed.









Please reload

All content is © 2018 by caneatthis.com. All rights reserved.

  • White RSS Icon
  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon