spicy tagliatelle

Name: spicy tagliatelle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g thin ribbon noodles (tagliatelle); 7-10 Tbsp Salt; 500 g green asparagus; 3-4 Garlic cloves; 2 Spring onions; 4 Tomatoes; 100 g dried, pickled tomatoes; 1 collar Coriander; 1-2 red chillies; 5 TABLESPOONS Olive oil; 60 g Vegetable maize (canned); 1/4 TEASPOON ground cinnamon; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g thin ribbon noodles (tagliatelle)
7-10 Tbsp Salt
500 g green asparagus
3-4 Garlic cloves
2 Spring onions
4 Tomatoes
100 g dried, pickled tomatoes
1 collar Coriander
1-2 red chillies
5 TABLESPOONS Olive oil
60 g Vegetable maize (canned)
1/4 TEASPOON ground cinnamon
7-10 Tbsp Pepper

Directions

1
Cook the pasta in boiling salted water for 8-10 minutes. Clean the asparagus (only cut off the lower woody ends), wash and cut diagonally into pieces. Peel garlic and cut into slices. Clean and wash spring onions and cut into rings. Clean, wash and cut fresh tomatoes into pieces. Cut dried tomatoes into strips. Wash coriander, dab dry and chop.
2
Scratch chillies lengthwise, remove seeds and wash. Then cut into rings. Drain noodles, rinse with cold water and drain well. Fry asparagus, garlic and spring onions in hot olive oil for about 5 minutes. Add corn, coriander, both tomato varieties, chili rings and cinnamon and fry briefly. Add pasta, mix well and heat together. Season with salt and pepper