Ingredients
1 tbsp olive oil
285g/10oz mini pimiento peppers, from a jar, chopped
2 garlic cloves, crushed
few drops Tabasco sauce
salt and freshly ground black pepper
50ml/2fl oz white wine
200g/8oz tagliatelle, cooked
2 tbsp fresh basil, chopped
Method
1. Heat the olive oil in a small pan, add the pimiento peppers, garlic, Tabasco sauce, salt, freshly ground black pepper and white wine. Simmer gently for 5 minutes until thickened.
2. Add the cooked tagliatelle and stir well to ensure the sauce is evenly distributed.
3. To serve, pour into a bowl and sprinkle with fresh basil.
