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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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PEPPERY PENNEIngredientsThe 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) MethodBring 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. If you like this recipe, then you may like Broccoli &Lemon Risotto Back to the recipe page |
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