spicy tomato tagliatelle
Preparation time 5 minutes, Cooking time 10 minutes
½ tablespoon olive oil
1 red chilli, deseeded and diced
5 cm (2 inch) piece of fresh root ginger, peeled and grated
3 garlic cloves, finely sliced
400 g (13 oz) can chopped tomatoes
1 teaspoon sugar
3–4 anchovy fillets in oil, drained
2 tablespoons chopped parsley
400 g (13 oz) gluten-free dried tagliatelle
salt and pepper
2 tablespoons grated Cheddar cheese, to serve
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.
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 (13 oz) can chopped tomatoes and 850 ml (1½ pints) 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
|spicy tomato tagliatelle|