Spicy Tomato Tagliatelle
Ingrediënten
- ½ tablespoon olive oil
- 1 red chilli deseeded and diced
- 5 cm piece of fresh root ginger peeled and grated
- 3 garlic cloves finely sliced
- 400 g can chopped tomatoes
- 1 teaspoon sugar
- 3 –4 anchovy fillets in oil drained
- 2 tablespoons chopped parsley
- 400 g gluten-free dried tagliatelle
- salt and pepper
- 2 tablespoons grated Cheddar cheese to serve
Instructies
- Heat the oil in a frying pan, add the chilli and ginger and cook for 1 minute, then add the garlic and cook for a further 1 minute.
- Pour in the tomatoes, stir in the sugar and anchovies and bring to a simmer.
- Cook for 5–6 minutes.
- Add the parsley and season to taste.
- Meanwhile, cook the tagliatelle in a saucepan of boiling water according to the packet instructions.
- Drain and return to the pan, then pour in the sauce and toss together well.
- Serve sprinkled with the grated cheese.
Notes / Tips / Wine Advice:
For spicy tomato soup,
heat 1 tablespoon olive oil in a saucepan, add 2 chopped onions, 1 peeled and chopped carrot and 3 cored, deseeded and chopped red peppers and cook for 10–12 minutes until softened. Add 3 sliced garlic cloves and 1 sliced red chilli and cook for a further 2–3 minutes. Pour in a 400 g can chopped tomatoes and 850 ml gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 10–15 minutes. Blend using a hand-hand blender, then season. Ladle into 4 bowls and serve with a drizzle of olive oil and sprinkling of pepper.Calories per serving 163
Nutritional Information
Calories: 442 kcal
