Plum tomato spinach / chilli tagliatelle

An easy quick tasty tomato sauce with spinach and chilli infused tagliatelle.

Prepare:

Half 10 plum tomatoes and discard hard core and seeds. Dice 2 sundried tomatoes.

Put both in a bowl and sprinkle with half tsp balsamic vinegar, half tsp runny honey and half tsp white pepper.

In a small bowl measure out quarter tsp’s of dried rosemary, sage, garlic salt, onion flakes and 1 tsp oregano.

Dice 1 small red onion, 3” piece of orange bell pepper, 1 mushroom, 3 garlic cloves.

Heat 1 tbsp olive oil on medium heat and fry the onion, bell pepper and mushroom for 2 minutes. Add the herbs and leave 1 minute.

Add the tomatoes mix and stir in for 1 minute. Add 3 chopped anchovies and mix in with 1 tbsp cold water. Sprinkle on 2 tsp capers. Turn the heat down to simmer. Cube a 4 x 1” piece of Italien Gorgonzola Dop cheese and randomly place on top of the tomato sauce. Put a lid on top and leave for 10 minutes without stirring.
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Time the tagliatelle so it begins cooking at the same time by boiling 1pt water in a kettle. Place in a saucepan along with small equal handful portions each of spinach infused tagliatelle (green|) and chilli infused tagliatelle (orange). Bring to boil again then simmer / medium heat for 10 minutes. Drain in a sieve.

Arrange on your serving plate with the tomato sauce in the middle and a sprinkling of dried basil. Mix together to enjoy.

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Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.