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.
