John Myers
Contents
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Ingredients
- 250 g Merguez, about 4 pieces
- 3 tbsp Olive oil
- 4 Shallots
- 2 Fresh cloves of garlic
- 2 Pitted and diced tomatoes
- 100 g Date or cherry tomatoes or a small can
- 1 stalk of celery, 1 fresh carrot
- 4 cl Noilly Prat
- 1 tsp Balsamic vinegar
- 1 tbsp Harissa spice or 2 teaspoons paste
- 1 tsp Black cumin
- ½ teaspoon each of ground cumin, coriander and red chili
- 1 tbsp Thyme leaves
- 400 g Pasta, e.g. orecchiette or rigatoni or 300 g couscous
- Salt and black pepper
- Flat parsley and celery greens to taste
Instructions
- Peel shallots and garlic and dice finely. Clean and wash the carrot and celery, then also finely dice. Set aside the celery greens. Pluck the thyme leaves and parsley, cut into small pieces.
- Cut the merguez into thick slices. Heat the olive oil in a deep pan and fry the merguez slices vigorously. Then mix in the carrot, celery and garlic. Roast everything vigorously for a few minutes. Deglaze with Noilly Prat, add diced tomatoes and reduce a little. Then add the whole tomatoes, bring to the boil and reduce the temperature. Now add the herbs and spices, pepper and leave the heat on the lowest level. Let the sauce boil down for at least an hour while stirring several times so that it takes on the piquant taste and has a really nice consistency.
- In the meantime, cook the pasta (or couscous) according to the instructions on the packet. Then drain and collect about 1 soup ladle from the pasta water. Stir this together with the balsamic vinegar into the sauce, add a little salt and pepper if necessary, then let it warm up briefly.
- Arrange the pasta on a pasta plate, pour some sauce over it, then decorate with celery greens / parsley and serve.
Nutrition
Serving: 100gCalories: 603kcalCarbohydrates: 6gProtein: 1.5gFat: 61.8g
