PASTA SOMBRERO

PASTA SOMBRERO 

No Count

The taste of Spain filters through this peppery pasta dish. 

 

Serves 4

 

225g pasta shapes

1 veg stock cube

1 small red onion, finely chopped

2 smoked garlic cloves, crushed

¼ tsp fennel seeds

1 red and 1 green pepper, finely diced

pinch of sweet paprika

1 small red chilli, finely chopped

450g (16oz) passata

1 tsp stock

 

Cook the pasta in a large pan of boiling water containing the stock cube.

 

In a preheated non-stick pan, dry fry the onion until soft.  Add the garlic and fennel seeds and continue cooking for 2-3 mins.

 

Add the remaining ingredients and simmer gently for 5-6 mins.

 

Drain the pasta thoroughly and arrange on plates.  Serve the sauce on top.

 

 

Note: If you haven't got smoked garlic use normal garlic and try a pinch of smoked paprika instead.