- 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
- 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.
- Add the cooked tagliatelle and stir well to ensure the sauce is evenly distributed.
- To serve, pour into a bowl and sprinkle with fresh basil.