Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 55

Now, at last, we can enjoy this fabulous Italian dish with fresh pasta, thanks to The Stamp Collection range of pasta. Sadly, it is not gluten-free but is fabulous for wheat-free gourmets!

Serves 4–6

1 red onion, peeled and finely chopped

¹/₃ bottle of Italian red wine

340ml/12fl oz/1¹/₃ cups carrot or vegetable juice

Salt and freshly ground black pepper

1 medium or hot red chilli, seeded and finely chopped

400g/14oz can of chopped tomatoes

4 bay leaves

1 large sprig of fresh oregano

2 large cloves of garlic, peeled and crushed

1 teaspoon of soft (light) brown sugar

2 × 250g/9oz packets of The Stamp Collection (WF) spaghetti

Approximately 900g/2lbs or 6 good handfuls of frozen seafood cocktail, defrosted

A couple of handfuls of fresh basil or fresh parsley leaves to decorate

Put the onion, wine, carrot juice, salt, pepper, chilli, tomatoes, bay leaves, oregano, garlic and sugar into a non-stick saucepan and cook over medium heat until the sauce has reduced by about a quarter.

Allow the sauce to cool, remove the bay leaves, then liquidize the sauce to a purée. Return the sauce to the pan and adjust the seasoning to taste.

Bring a large pan of salted water to the boil and cook the spaghetti over high heat until al dente.

Drain and refresh under hot water, then transfer to a large, warm serving bowl.

Meanwhile, add the seafood to the sauce and simmer for a few minutes until heated through.

Shred the basil leaves or chop up the parsley.

Once again, adjust the seasoning of the seafood sauce and then pour over the waiting pasta, sprinkle with the basil or parsley and serve immediately.