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Farfalle Alla Napoletana

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/beckayork/5036274715/">Image Credit</a></p>
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Carrots 2 , finely chopped, blanched
  Red peppers 2 , cored, deseeded and chopped finely
  Tomatoes 4 Large, chopped
  Red wine 1⁄4 Pint (150 Milliliter)
  Canned chopped tomatoes with herbs 13 Ounce (One 400 Gram Can)
  Dried farfalle 12 Ounce
  Basil 1 Bunch (100 gm) (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large frying pan, saute the onion and garlic in the heated oil for about 3 minutes until soft.
2) Stir in the red peppers and carrots and saute for a another 3 minutes.
3) Stir in the fresh tomatoes alongwith red wine, canned tomatoes, salt and pepper to taste, then partially cover and simmer for about 15 minutes.
4) In a large saucepan, allow about 1.75 litres/ 3 pints of water to boil.
Add the dash of oil, salt and pasta and then cook for 8-12 minutes, until the pasta is tender.
5) In a colander, drain the pasta and place over a large serving platter. Sprinkle with the pepper and some olive oil, if desired.

SERVING
6) Spoon the tomato sauce over the pasta, garnish with the chopped fresh basil leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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