Читать книгу Vegan Cooking for One: Over 150 simple and appetizing meals - Leah Leneman - Страница 23
WEDNESDAY Spaghetti with Bean and Caper Sauce
Оглавление| IMPERIAL/METRIC | AMERICAN | |
| 3 oz (85g) | wholemeal (whole wheat) spaghetti | 3 oz |
| 1 small | onion | 1 small |
| ½ small | green pepper | ½ small |
| 1 small clove | garlic | 1 small clove |
| 1 tbs | olive oil | 1 tbs |
| 6 | capers | 6 |
| 1 tbs | tomato paste | 1 tbs |
| 3–4 fl oz (85–115ml) | water | 1/3–½ cup |
| ½ tsp | oregano | ½ tsp |
| ½ x 15½ oz (440g) can | borlotti (pinto) beans | ½ x 15½ oz can |
| freshly ground black pepper |
1 Cook the spaghetti in boiling salted water until just tender.
2 Chop the onion, green pepper and garlic finely. Heat the oil in a pan and sauté them for 3–4 minutes.
3 Chop the capers. Add them to the saucepan, along with the tomato paste, water and oregano. Bring to the boil, then lower the heat and simmer, uncovered, for about 5 minutes.
4 Drain and rinse the beans and add them to the pan with a little black pepper. Cook until the beans are thoroughly heated. Serve over the cooked drained spaghetti.
