Ziti alla genovese with seitan

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Seitan100 g
• Onion250 g
• Carrots30 g
• Celery30 g
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

Method

1. Peel the onions and slice them very thinly; peel the carrots, string the celery and chop them finely; cut the seitan into pieces of about 2 cm.
2. Heat the oil in a heavy-based saucepan over medium heat and brown the seitan for 4 minutes, turning, until golden.
3. Add the onions, carrots, celery, bay leaf, half a glass of water and a pinch of salt; stir, cover and bring to a gentle simmer.
4. Cook covered over the lowest heat for 50 minutes, stirring now and then and adding a splash of water if it sticks, until the onions have melted into a soft golden cream. Towards the end shred the seitan with two forks straight into the sauce.
5. When the sauce has about 15 minutes left, bring the pasta water to the boil, salt it and cook the ziti, broken by hand, for the time on the packet, until al dente.
6. Remove the bay leaf, drain the ziti and toss them in the sauce over medium heat for 1 minute with a splash of cooking water; finish with plenty of black pepper.