John Myers
Contents
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Ingredients
- 3 Fresh shallots
- 2 Garlic cloves
- 250 g Tomatoes
- 2 tbsp Extra virgin olive oil
- 2 tbsp Tomato paste
- 100 ml Riesling dry
- 3 Bay leaves
- 3 Juniper berries
- 3 Coriander grains
- 1 pinch Sugar
- 2 tbsp Balsamic vinegar
- 1 tsp Garlic pepper
- 1 tsp Seasoned salt
- 1 pinch Fenugreek powder
- 1 pinch Fresh oregano
- 1 pinch Freshly chopped thyme
- Rosemary fresh
- Telly cherry pepper
- Espelette pepper
- 250 g Frutti di Mare
- Freshly grated Parmesan
- 250 g Pasta of your choice
Instructions
- Peel shallots and garlic. Cut the shallots into thin wedges and grate the garlic. Wash the tomatoes, remove the stalk and cut into quarters.
- Heat the olive oil in a pan, roast the shallots in it and roast the tomato paste. Then add tomatoes and garlic and stew for 5 minutes. Then deglaze with white wine. Add the bay leaves, juniper berries, and coriander.
- Season with sugar, balsamic vinegar, seasoned salt, garlic pepper and simmer for 10 minutes. Cook pasta on the side!
- Add fenugreek and herbs to the sauce and season with pepper and allspice
- Add the Frutti di Mare and simmer in the sauce for about 5 minutes! Drain the pasta and add some pasta water to the sauce. Fold the pasta into the sauce and serve with Parmesan!
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 3.4gProtein: 6.8gFat: 7.1g
