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Pappardelle And Provencal Sauce

Healthycooking's picture
Ingredients
  Red onions 2 Small
  Vegetable stock 1⁄4 Pint (150 Milliliter / 2/3 Cup)
  Garlic 2 Clove (10 gm), crushed
  Red wine 60 Milliliter (4 Tablespoon)
  Courgettes 2 , cut in fingers
  Yellow pepper 1 , seeded and sliced
  Canned tomatoes 14 Ounce (1 Can / 400 Grams)
  Fresh thyme 2 Teaspoon
  Caster sugar 1 Teaspoon
  Pappardelle/Other ribbon pasta 12 Ounce (350 Grams)
  Salt To Taste
  Black pepper To Taste
  Black olives 6 , stoned and roughly chopped (For Garnish)
  Fresh thyme leaves 6 (For Garnish)
Directions

1. Cut each onion into eight wedges through the root end, to hold them together during cooking. Put into a saucepan with the stock and garlic. Bring to the boil, cover and simmer for 5 minutes until tender.
2. Add the red wine, courgettes, yellow pepper, tomatoes, thyme, sugar and seasoning. Bring to the boil and cook gently for 5-7 minutes, shaking the pan occasionally to coat the vegetables with the sauce. (Do not overcook the vegetables as they are much nicer if they remain slightly crunchy.)
3. Cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughly.
4. Transfer the pasta to warmed serving plates and top with the vegetables. Garnish with fresh thyme and chopped black olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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