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PEPPERY PENNE |
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Ingredients
The lovely tomato sauce in this recipe contains about three portions of vegetables per person and you can increase it still further by serving it with a leafy salad.
200g/7oz penne
salt and freshly ground black pepper
1 tablespoon olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1 garlic clove, crushed
1 dried chilli, crumbled, or chilli powder to taste
425g/15oz can chopped tomatoes in juice
1 tablespoon drained capers
1 tablespoon chopped sun-dried tomatoes
2 tablespoons black olives, stoned
grated or flaked fresh Parmesan (optional)
Method
Bring a large saucepan of water to the boil for the pasta.
Heat the oil in a medium saucepan and add the onion and red pepper. Stir, then cover and cook gently for 7 minutes until the vegetables soften.
Add the garlic, crumbled chilli or chilli powder, tomatoes, capers, sun-dried tomatoes and olives. Cook, uncovered, for 15-20 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper.
About 10 minutes before the sauce is ready, put the pasta into the boiling water, along with a tablespoonful of salt. Cook until the pasta is al dente. Drain the pasta and return it to the still-warm saucepan.
Either mix in the tomato sauce or toss the pasta in a tablespoon of olive oil, serve it on warmed plates and pour the sauce on top. Serve the parmesan separately if using.
Servings 2
Peppery Penne is one of the recipes in Rose Elliot's book 'Take Five', published by Cassell &Co, ISBN: 0-304-35423-6, price: 5.00.
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