Sea Spaghetti All’Amatriciana
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
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!