HOT AND SPICY
PASTA
No Count
Serves 4
225g dry weight
pasta
1 veg stock
cube
1 red onion,
finely chopped
2 garlic
cloves, crushed
1 red pepper,
seeded & finely sliced
1 x 400g tin
chopped tomateos
1 red chilli,
seeded & finely chopped
salt & pepper
Cook the
pasta as directed on the pack, adding a stock cube to the water for more
flavour.
In a
non-stick pan, dry fry the onion for 2-3 min until soft. Add the garlic
& red pepper and cook a further 2-3 min. Add the tomatoes &
chilli and bring to a gently simmer. Season to taste.
Drain the
pasta and serve the sauce over it.
If you want
to make the sauce more creamy, add some virtually fat free fromage frais.
