Ingredients
Serves: 4
- 2 tablespoons of essential olive oil
- 1 large onion, finely chopped
- a great pinch of caster sugar
- 2 x 400g cans tomato plants
- 1/4 teaspoon crushed chilli flakes, in order to taste
- 400g spaghetti
- 450g jar roasted red or mixed peppers, drained and reduce slices
- 50g stuffed eco-friendly olives, rinsed, drained and halved
- grated Parmesan, or Italian-style hard cheese, for everyone
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Method
Prep: 5 min › Prepare: 25 min › Ready in: 30 min
- Heat the oil inside a medium-sized pan, add some onion and sugar, then prepare lightly for five minutes or until just softened. Meanwhile, tip the tomato plants right into a mixer or blender and process to create a pure.
- Add some pured tomato plants and crushed chilli flakes towards the onion within the pan and season gently with salt and lots of pepper (the olives will prove to add more salt towards the dish). Provide the boil, then prepare, stirring from time to time, on the medium heat so the sauce boils lightly for 25 minutes.
- As the sauce is cooking, prepare the spaghetti inside a pan of salted boiling water for ten minutes, or based on the pack instructions, until tender having a bite in the center.
- Drain the pasta and turn a warmed serving bowl. Spoon within the sauce, add some peppers and olives, and toss lightly to mix. Serve immediately with grated Mozzarella dairy product.
Mozzarella dairy product
Mozzarella dairy product isn't truly vegetarian, because it contains animal rennet. To create this dish 100% vegetarian, omit the cheese or look for a appropriate vegetarian substitute made without animal rennet. In supermarkets search for the 'parmesan style hard cheeses' that are appropriate for vegetarians.
Shopping tips
You could utilize olives full of pimento, almonds or anchovies, or use plain stoned olives. * This will make a great meal for vegetarians when offered having a vegetarian Italian-style hard cheese.
…magic meals with ready-made sauces
If you are really lacking time, ready-made pasta sauces could be a helpful standby. Here's steps to make them more thrilling: * Place the items in a 700g jar pasta sauce inside a pan and stir in 125g sliced peeled chorizo (or garlic clove sausage) or 4 frankfurters, along with a 400g can drained haricot or cannellini beans or 225g cooked whole eco-friendly beans (fresh or frozen). Heat based on the jar instructions. * Cut 200g thinly sliced cured pork or Parma pork, into strips. Pan-fry then stir inside a 700g jar spicy pasta sauce, a 280g jar or can artichoke hearts, drained and quartered, along with a 280g jar roasted red peppers, drained and sliced. Heat based on the jar instructions. * Cut 250g pork or lamb into strips (either raw or cooked leftovers), then stir-fry in 1 tablespoons of oil for 7 minutes for raw meat or 4 minutes for cooked. Add 1 crushed garlic clove clove and 1 courgette reduce thick sticks, then stir inside a 700g jar pasta sauce as well as heat based on the jar instructions until piping hot. * Place the items in a 700g jar pasta sauce right into a pan and add 2 x 220g packs frozen cooked sea food mix. Heat based on the jar instructions. * Stir-fry a 225g pack sliced mushrooms and courgette sticks (or diced aubergine) and 1 chopped garlic clove clove, then stir inside a 700g jar pasta sauce as well as heat through based on the jar instructions.