Overview

Ingredients

Fresh sea spaghetti (fresh strands don’t swell but are very filling)

1 medium brown onion, finely diced

3 tbsp olive oil

3 rashers of bacon, finely diced (optional)

1/2 long red chilli, finely diced

3 cloves garlic, finely diced

1 tsp dried mixed Italian herbs 11/2

cups tomato passata or a tin of chopped tomatoes 1/2 tsp sea salt

Handful of marinated olives of choice

Grated parmesan cheese or nutritional yeast flakes to serve

Method

Wash the fresh seaweed in cold water and drain

Bring a medium pot of water to boil.

Dice the ingredients for the sauce.

Add the seaweed to the boiling water and watch its colour change to a cool emerald green! Cook for 15-20 minutes, then strain.

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 a medium heat for 4-5 minutes, until golden brown and softened. Add the garlic and Italian herb and mix through. Then, add the tomatoes, salt and olives and stir. Cook over together for 3- 4 minutes, stirring a few times.

Stir the cooked seaweed pasta into the sauce and serve with or without shaved parmesan/nutritional yeast flakes on the side. Enjoy!