2 morita chiles, cleaned and deveined, seedless and boiled
1/4 cups water
Preparation
30 mins
10 mins
Low
We cook our DE LUIGI pasta in salted water with a piece of onion and a clove of garlic. Once it's al dente, we remove it and cool it in cold water to stop the cooking process and preserve its firmness. We drain and season our Luigi Spaghetti with salt and pepper and add a teaspoon of olive oil.
For the tamarind sauce:
Clean and pit all the tamarind thoroughly, boil and add the pieces of piloncillo. Once it has boiled for about 20 minutes, remove from heat, clean the morita chiles, remove the seeds, and boil them for 5 minutes. Once everything is boiled, blend it and strain it, discarding the chile.
Then place it back on the heat, allowing it to simmer for 1 minute.
In a frying pan, we heat the sesame oil a bit and add our pasta along with the spinach or watercress. We wait for everything to incorporate well, then plate by placing the slices of smoked salmon on top of our DE LUIGI pasta and drizzling with our tamarind and morita sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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