Paprika – Ginger – Pasta

Ingredients for 2 servings:

• 150 g tagliatelle, wide
• 2 bell peppers, red or yellow and green
• 1 onion(s), red, cut into fine half rings
• 1 piece(s) ginger, thumb-sized, cut into thin slices
• ½ tsp mustard seeds, brown
• ½ tsp cumin
• ½ tsp cayenne pepper
• 3 tbsp ketchup
• 1 tbsp soy sauce
• 3 tbsp balsamic vinegar
• Parmesan, coarsely grated
• Black pepper, freshly ground
• Sea salt
• lemon juice
• Coriander leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in salted water until al dente. Heat 1-2 tablespoons of olive oil in a pan. Add the cumin and mustard seeds. Wait until the mustard seeds begin to pop, then add the onions and ginger and fry until lightly browned. Add the bell peppers, cayenne pepper, ketchup, soy sauce, and about 4 tablespoons of water. Reduce the heat, cover, and simmer for about 5 minutes, until the bell peppers are soft but not overcooked. Season with salt and pepper, add the pasta, toss to combine, and fry for another 2-3 minutes. Add balsamic vinegar and, if desired, a little of the pasta water to loosen it. Season to taste. Plate up and sprinkle with Parmesan cheese. Squeeze on a generous squeeze of lemon juice before serving. Garnish with coriander leaves.