Like most, we love a good pasta on a cold winter’s night.
This recipe blends all the goodness of the sun foods – sun-dried tomatoes and sun-flower seeds – with the richness of mediterrranean flavours.
If you’re not a fan of chilli, you can leave it out completely, or cut down the amount.
For a meat variation add chopped salami, pepperoni, bacon or pancetta
Here’s what you need:
Serves 2
Fettuccine (or spaghetti) – we allow 60-70g per person
- 2-3 tablespoons olive oil
- 1 large mild chilli, chopped
- 2-3 garlic cloves, chopped
- 3/4 cup parsley
- 1/2 tablespoon tomato paste
- 2 tablespoons sunflower seeds
- 1/2 cup sundried tomatoes, roughly chopped
- 1/3 cup red wine
- pepper to taste
- a handful of fresh basil leaves for serving
- grated parmesan for serving
Here’s what you do:
Put the pasta on to cook.
Heat the olive oil in a small pan on low-medium heat. Add the garlic, sunflower seeds, chilli, sundried tomatoes and tomato paste and cook gently for about 6-8 minutes, making sure the garlic does not burn.
Add the red wine (a good swig in the pan + one for the chef) and heat while stirring the sauce for about 1 minute. Take off the heat. Season with pepper to taste.
Stir through the parsley and let it wilt slightly.
Drain the fettucini and stir the sauce through the pasta.
Serve by topping with the fresh basil leaves and grated parmesan.
Enjoy!
