Peppery portugese pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive Oil |
| 2 | mediums | Onions, Peeled and Coarsely Chopped |
| 2 | Carrots, Peeled and Finely Chopped | |
| 3 | 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 | Cloves Garlic, Peeled and Crushed | |
| 3 | ounces | French Beans, Trimmed |
| Salt and Pepper | ||
| Cooked Spaghetti | ||
| Grated Cheese | ||
| Olives | ||
| Chopped Parsley | ||
Directions
TO SERVE
TO GARNISH
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