Tagliatelle with Chili Tomato Sauce

  • 900g tomatoes, skinned and stoned
  • 150ml olive oil, extra virgin
  • 100g onions, finely chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 3 tablespoons garlic, roughly chopped
  • 100g carrots, finely chopped
  • 100g celery, finely chopped
  • 3 tablespoons spring onions, finely chopped
  • 2 tablespoons red chili, stoned and finely chopped
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon 5 pepper mixture
  • 1 tablespoon chili oil
  • 450g tagliatelle

Cut the tomatoes into cubes about an inch thick.

Heat the oil in a large pot and add the onions, ginger, garlic, carrots, celery, spring onions, and chili. Stir-fry for 2 minutes, then add the sugar, salt, pepper, and chili oil. Stir-fry for another minute. Finally add the tomatoes, reduce the heat and simmer for half an hour.

Cook the tagliatelle in salted water, drain, pour into a large serving bowl, pour the sauce over the top and liberally grate parmesan over it before table serving.

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