Monday, June 4, 2012

Spaggathi Napoltian

  • 4  tsp   olive oil
  • 50 g     large onion, finely chopped
  • a good pinch of caster sugar
  • 500 g   tomatoes
  • 2          crushed chilli flakes,
  • 400g    spaghetti
  • 100 g   mixed peppers, cut into slices
  • 50g       green olives, rinsed, drained and halved
  • grated Parmesan

Add the puréed tomatoes and crushed chilli flakes to the onion in the pan and season lightly with salt and plenty of pepper (the olives will add more salt to the dish). Bring to the boil, then cook, stirring occasionally, over a medium heat so that the sauce boils gently for 20 minutes.

Heat the oil in a medium-sized pan, add the onion and sugar, then cook gently for 5 minutes or until just softened. Meanwhile, tip the tomatoes into a food processor or blender and process to make a purée.

While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre.

Drain the pasta and turn into a warmed serving bowl. Spoon over the sauce, add the peppers and olives, and toss gently to combine. Serve immediately with grated Parmesan cheese.

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