Pappardelle And Provencal Sauce
|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)|
|Black pepper||To Taste|
|Black olives||6 , stoned and roughly chopped (For Garnish)|
|Fresh thyme leaves||6 (For Garnish)|
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.