Читать книгу Easy Meals - Rachel Allen - Страница 21
ОглавлениеThis is a classic tomato sauce using tinned tomatoes with zingy additional flavour from garlic, olives and capers. Adding sugar is important as tinned tomatoes don’t have the sweetness of fresh tomatoes in summer.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
300g (11oz) dried pasta, such as spaghetti, fusilli, penne, tagliatelle or linguine
6 tbsp olive oil
2 onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed or finely grated
4 tsp chopped capers
About 10 black olives, pitted and chopped (optional)
2 x 400g tins of chopped tomatoes
2 tsp granulated or caster sugar
50g (2oz) Parmesan cheese, grated
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the pasta and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* Meanwhile, place another saucepan on a medium heat. (The pan should be large enough to hold all the pasta once it is cooked.) Add the olive oil, followed by the onions and garlic, then season with salt and pepper and cook, stirring occasionally, for 6–8 minutes or until the onions are softened and lightly coloured.
* Stir in the capers and olives (if using), cook for a further minute, then stir in the chopped tomatoes and sugar. Continue to cook for another 3 minutes, then drain the pasta and add to the pan with the sauce. Mix together, then divide between bowls and serve with freshly grated Parmesan cheese.
