Recipes > Pasta, Gluten free

Quinua Real and rice penne pasta with almond cheese gratin

Soups & creams


  1. Cook the maccheroni pasta according to the instructions given on the packaging, and set them aside.
  2. Sauté the garlic and the onion with a rich quantity of extra-virgin olive oil and add a pinch of salt. First at high heat and then reduce the heat until getting the garlic and the onion caramelized.
  3. Chop the black olives and add to the caramelized onion and the Sultana raisins, the Quinua Real syrup, a pinch of pepper and some salt. Blend all these ingredients gently.
  4. Add this sauce to the pasta and put them in the oven to gratin them with the blend of chopped almonds and the breadcrumbs.
  5. Serve the recipe with a slice of dry tomato and some rocket leaves.


  • 250 g. of Quinua Real maccheroni pasta
  • 100 g. of black-pitted olives
  • 2 tablespoons of Quinua Real syrup
  • 5 onions cut into small dices
  • 1 clove of garlic
  • 1 tablespoon of Sultana raisins
  • A pinch of pepper
  • Not-refined marine salt
  • Extra-virgin olive oil (obtained from the first cold pressing)
  • 30 g. of chopped almonds
  • 2 tablespoons of breadcrumbs
  • Dry tomatoes
  • Some rocket leaves


"This recipe is restorative and has got a very high protein value; it is also suitable for people intolerant to gluten, and essential for vegan athletes. Ideal to celebrate with friends, it brings joy and emotional satisfaction."

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