For this recipe we have embedded the konjac noodles in a pleasantly spicy and very delicate tomato sauce. Black olives, capers, oregano and basil give the dish an unmistakably Mediterranean touch – simply delicious.
For the tomato sauce, heat 2 tablespoons of olive oil in a high-walled pan to medium temperature and sauté the chopped onion, chopped garlic and chilli strips.
Then add the carrot, leek and celery sticks and fry briefly while stirring.
Deglaze with 150 ml vegetable stock, stir in 400 g tomato pieces and 2 tbsp tomato paste, dust with 1 tsp xylitol and add 1 bay leaf .
Mix well and simmer gently over a moderate heat for 30 minutes.
Then add the halved olives, the chopped capers and add the chopped oregano and simmer for 5 minutes.
In the meantime, bring a pot of well-salted water to the boil and let the washed konjac noodles simmer for 2 minutes.
Then pour over a sieve and drain well.
Once the tomato sauce is done cooking, remove the bay leaf, remove the pan from the heat and add the pasta to the sauce.
Season with salt and pepper, cover the pan and leave to stand for 5 minutes.
Spread the konjac noodles in tomato sauce on two plates and enjoy garnished with chopped basil.