As one of the most versatile sauces used in cooking, you can use a jar of pizza pasta sauce in a wide range of dishes. Whether you are making a quick snack, a delicious entree/appetiser or a warm hearty meal; it tastes delicious in just about anything! If you are looking for some inventive ways to finish off the last jar of sauce in your fridge or wanting to try out some new recipes, here are some tasty dishes you must try!

Shakshuka - a delicious start to the day

As an extremely popular dish originating in Israel, shakshuka is a delicious way to start your day or perfect for a filling midday lunch. This recipe uses small red chillies for a spicy kick, but you can always leave them out if you aren’t a big fan of spicy food. You can serve this dish onto a plate, bowl or in the frying pan under a tea towel on the table for a rustic feel.

What you will need -

Small red chillies (deseeded and finely diced) x 2
Small red onion (diced or chopped) x 2
Gluten-free pizza pasta sauce x 350 grams
Organic extra virgin olive oil x 1 tablespoon
Caster sugar x 1 teaspoon
Large eggs x 4
Coriander (fresh with the stalks and leaves chopped separately) x 1 teaspoon of each

How to make it -

Take a large frying pan or skillet, put it over a medium-high heat and add in the organic extra virgin olive oil.
Once heated, add in the chopped red onion, coriander stalks and small red chillies.
Cook while stirring every now and then until the onion has become soft. This should take around five minutes.
When the onion is soft and translucent, add in the gluten-free pizza pasta sauce and the caster sugar. Stir the mixture until fully combined and then turn the heat down to medium.
Simmer the sauce until it thickens up, around eight to ten minutes.
Using a large cooking spoon, create four dips in the sauce for the eggs.
Carefully crack each egg into the four dips.
Turn the heat down to low and cover the pan with a lid. Let it slowly cook for around seven minutes depending on how you like your eggs.
Before serving, garnish with the coriander leaves.

Delicious penne in napoletana sauce

This mouthwatering recipe is gluten-free, easy to make and delivers an incredible taste with every bite! This recipe uses a few extra ingredients such as organic olives and mushrooms, so feel free to remove or replace any ingredients as you see fit.

What you will need -

Large onion (diced) x 1
Parmesan cheese (grated) x ½ cup
Garlic (diced or crushed) x 3 cloves
Rindless streaky bacon (chopped) x 250 grams
Organic black olives (chopped) x ¼ cup
Gluten-free penne pasta x 1 packet
Fresh basil (lightly sliced) x ⅓ cup
Gluten-free pizza pasta sauce x 1 jar
Organic extra virgin olive oil x 2 tablespoons
Brown mushrooms (washed and sliced) x 300 grams

How to make it -

Take a large frying pan and put it over a medium-high heat. Add in the organic extra virgin olive oil.
When it has heated, add in the bacon. Fry for four minutes until cooked. Add in the mushrooms and cook for another three minutes. Transfer to a bowl and put aside.
Then add into the pan the diced garlic and onion. While stirring, cook for three to four minutes or until the onion has turned soft and translucent.
Once the onion is cooked, add in the gluten-free pizza pasta sauce along with the mushrooms, bacon and organic black olives (or garnish with the olives when serving).
Stir in the sliced basil leaves and then turn down the heat to low-medium. Let it simmer for about 15 minutes.
As the sauce is simmering, take a large saucepan and fill it with water.
Season the water with salt and place over a high heat until it begins to boil.
Once the water starts boiling, add in the gluten-free penne pasta. Cook the pasta as according to the instructions on the back of the packaging.
Cook the penne pasta until it is al dente. You want the pasta to be soft, yet still have a slight firmness in the middle.
Drain the pasta while keeping aside one cup of the cooking water. Once the pasta has been strained, return the pasta back into the pot with the leftover cooking water. Give it a good stir so that the pasta is completely coated.
Divide the penne pasta into serving bowls or plates. With a ladle or a cooking spoon, pour a few scoops on the gluten-free pizza pasta sauce over the pasta.
Garnish with any remaining basil leaves and the greeted parmesan cheese.
Serve and enjoy!

Author's Bio: 

Niti Sharma is a professional writer, blogger who writes for a variety of online publications. She is also an acclaimed blogger outreach expert and content marketer. She loves writing blogs and promoting websites related to education, fashion, travel, health and technology sectors.