I don’t think there is any problem that can’t be solved (or at least significantly eased) with a big bowl of pasta. And I’m just going to put it out there that this recipe is so spectacular that after consuming a bowlful you might even be able to change the world! The Husband and I have been eating this every Friday night (served with Minimalist Baker's Vegan Parmesan) for the past couple of months, and my belly starts getting quite excited by that thought around lunchtime Wednesday. We like to fill our bowls to the brim with carby-goodness, sit in front of the TV and watch Netflix until we eat ourselves to sleep - I like to call it “Netflix and Fill”. Just writing about this pasta is giving me intense cravings - and it's only Monday... Let the countdown to Friday begin!
Ingredients (Serves 4)
- 8 fresh red chillies
- oil (I use rice bran)
- 4 cloves of garlic, finely sliced
- 2 teaspoon dried oregano
- 2 x 400g tins of diced tomatoes
- 280g sun-dried tomatoes
- 1kg fettuccine
With a small knife prick the chilies all over and add to a large frying pan. Cover with about 1cm of oil and let sit on low heat for about 10 minutes. Once they’ve softened, and the oil has started to taste of chilli, pour most of the oil into a jar or jug.
Add the garlic and oregano to the pan with the chillies and fry gently for a few minutes. While that’s going on, drain and rinse the sun-dried tomatoes. Place the sun-dried tomatoes into a food processor and process until the tomatoes have been chopped into little pieces. Add them to the pan with the rest of the ingredients.
Stir in the tinned tomatoes and bring everything to the boil, being careful not to break the chillies. Turn heat to low and simmer.
Meanwhile, cook the pasta according to the packet instructions. Once cooked drain the pasta, then add to the large pan with your sauce. Toss quickly to coat.
Serve in bowls; making sure that each person gets a chilli. Sprinkle over some vegan parmesan and try not to eat until you feel like you're going to explode (I am yet to be at all successful at this).
Ellie Eats xoxo