Egg Tagliatelle with ‘seitan’ chunks

Blanch the tomatoes in boiling water, once peeled and deseeded chop them coarsely. In a pan heat the oil with the sliced garlic, add the seitan sliced into bits and brown over a high heat for a few minutes; season with salt and pepper.Sprinkle with white wine and let it evaporate. Add the tomatoes and the chilli, cover and simmer the seitan ragù over a medium heat for about 30 minutes. 5 minutes before it is ready sprinkle it with chopped parsley.Cook the tagliatelle in a pan with plenty of salted boiling water, drain al dente and dress with the seitan chunks and serve.