50mls extra virgin olive oil (or 20ml veg oil & 30g real butter)
2 cloves garlic
2 tbsp tomato puree
1/2 tsp chilli flakes
100mls cream
1 Green pepper
50g Parmesan/cheddar grated
1 heaped tsp dried parsley/chives
Sea salt & back pepper
Filling Options
150g chorizo & a tin tuna ( in spring water/brine drained )
3 chicken fillets & 100g chorizo
100g chorizo & 250g prawns
Grated courgette
1 fresh red chilli
Method
Cook the pasta in a large saucepan of boiling water for 10minutes or until al dente.
Drain it through a colander or a sieve and keep back about 1 mug of water
Have your frying pan on and heating up. Add in the oil and oil/butter and when warm add in your chorizo, tuna/prawns, green pepper & garlic. Cook for about 2 minutes and then add in the tomato puree and cream.
Spoon in the drained pasta and half the water. Allow it to bubble for about 3 or 4 minutes and then stir in the dried herbs and seasoning.
Serve up in warm bowl and garnish with some freshly grated parmesan.
