Seaweed Pasta all’Amatriciana

Ingredients

• 45 g seaweed pasta tagliatelle (2 oz.)
• 1 medium onion (finely diced)
• 3 tablespoons olive oil
• 3 rashers of bacon (finely diced)
• 1/2 long red chilli (finely diced)
• 3 cloves garlic (finely diced)
• 1 teaspoon dried mixed Italian herbs
• 1 1/2 cups tomato passata (or tinned chopped tomatoes)
• 1/2 teaspoon sea salt
• A handful of marinated olives of choice
• Grated Parmesan cheese or nutritional yeast flakes to serve

Instructions

1. 1

   Soak dried seaweed in cold water for 10 minutes. In the meantime, bring a medium pot of water to boil and dice the ingredients.

2. 2

   Rinse the pre-soaked seaweed and add to the boiling water. Cook for 15 minutes then strain (you may want to keep the broth for soups) and rinse under warm water.

3. 3

   Prepare the sauce while the seaweed pasta is cooking. Add the onion, olive oil, bacon and chilli to a hot deep frying pan and sauté over medium heat for 4-5 minutes, until golden brown and softened. Add the garlic and Italian herbs and mix through. Then add the tomatoes, salt and olives and stir. Cook over together over medium heat for 3-4 minutes, stirring a few times.

4. 4

   Stir the cooked seaweed pasta into the sauce and serve with or without shaved Parmesan on the side.