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An aerial view of a grey ceramic metal bowl filled with low FODMAP pasta sauce. Surrounding the bowl are pasta ingredients, casually arranged on a medium blue steel backdrop

Low FODMAP pasta sauce

Vegetarian, gluten free, nut free
Makes enough for 250-400g uncooked pasta, depending on how saucy you like your pasta
This recipe uses Australian measures. Use heaping teaspoons for US, Canadian and UK teaspoons
Serves 4-6
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

  • 1 x 400g tin plain tomatoes
  • 3 tablespoons tomato paste
  • 2 tablespoons red wine optional but really adds flavour
  • 1 small bunch fresh oregano
  • 1/2 bunch fresh basil reserve the remaining to finish
  • 1 teaspoon maple syrup or honey
  • 1/2 – 1 teaspoon dried sage
  • 1-2 teaspoons smoked paprika for flavour and colour
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon asafoetida powder optional but delicious
  • Salt and pepper to taste
  • 1/2 cup 125ml water
  • 2 tablespoons garlic infused ghee or oil

Instructions
 

  • Blend together all the ingredients except the ghee. Add the mixture to a saucepan and cook over a low heat for 5-10 minutes. You can slow cook this mixture as long as you like, but you might need to add more liquid.
  • Just before you finish cooking, add the ghee and stir to melt and combine. Leaving the ghee just cooked helps it retain the garlic flavour.
  • Serve over pasta with the remaining basil and some freshly grated parmesan.
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