Peppery portugese pasta

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive Oil
2 mediums Onions, Peeled and Coarsely Chopped
2 \N Carrots, Peeled and Finely Chopped
3 \N Leeks, Trimmed and Roughly Chopped
4 larges Tomatoes, Skinned and Chopped
1½ teaspoon Tomato Puree
3 teaspoons Dried Basil
2 teaspoons Hot Chilli Sauce
2 \N Cloves Garlic, Peeled and Crushed
3 ounces French Beans, Trimmed
\N \N Salt and Pepper
\N \N Cooked Spaghetti
\N \N Grated Cheese
\N \N Olives
\N \N Chopped Parsley



In a saucepan, heat olive oil. Add onions, carrots and leeks, and saute over a low heat for 10 minutes, until they start to soften.

Mix in the chopped tomatoes, tomato puree, basil, hot chilli sauce and garlic. Simmer, Covered, for 15 minutes.

Add french beans and continue cooking, uncovered, for a further 10 minutes, or until mixture is reduced. Season to taste.

Serve vegetable mixture on a bed of spaghetti, and top with grated cheese. Garnish with olives and chopped parsley.

Source: CHAT Magazine

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