A pleasant little pasta.

A pleasant little pasta.
 
alt

This recipe was uploaded
by shammrok

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1. Medium red onion, finely sliced.
  • Olive oil.
  • 3 large Swiss brown mushrooms.
  • 3 rashers of bacon, rind removed and finely chopped.
  • 6 sun-dried tomatoes.
  • 1 large vine ripened tomato chopped.
  • 1 tin of Italian tomatoes.
  • ½ cup water.
  • 3 black olives, pit removed.
  • 2 large cloves garlic.
  • 4 anchovy fillets.
  • 1 jalapeno chilli, seeds removed and finely chopped.
  • 2 handfuls of fresh spinach, roughly chopped.
  • 125 grams tagliatelle.
  • Grated pecorino cheese.
  • Torn mint basil leaves.
  • Freshly cracked black pepper.

In a food processor whiz up 6 sun-dried tomatoes, 2 large cloves of garlic, 4 anchovy fillets and 3 black olives with stones removed, until it forms a paste.

In a pan add some Olive oil and the finely sliced medium red onion, and chilli.

Once onion begins to soften add the paste and cook until the flavours begin to release.

Add the bacon pieces and cook for a few minutes, then add the fresh tomato, tinned tomato and water.

Cover and cook for 10 minutes.

Add sliced mushrooms and cook another few minutes, until mushrooms soften slightly.

Stir through spinach until it wilts and serve immediately with tagliatelle and grated pecorino cheese.

Garnish with torn mint basil leaves.

A pleasant little pasta.

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by shammrok

 
 
A fresh little pasta suce with a hint of anchovy and olives.

Method



In a food processor whiz up 6 sun-dried tomatoes, 2 large cloves of garlic, 4 anchovy fillets and 3 black olives with stones removed, until it forms a paste.

In a pan add some Olive oil and the finely sliced medium red onion, and chilli.

Once onion begins to soften add the paste and cook until the flavours begin to release.

Add the bacon pieces and cook for a few minutes, then add the fresh tomato, tinned tomato and water.

Cover and cook for 10 minutes.

Add sliced mushrooms and cook another few minutes, until mushrooms soften slightly.

Stir through spinach until it wilts and serve immediately with tagliatelle and grated pecorino cheese.

Garnish with torn mint basil leaves.
Show/hide comments

comments powered by Disqus