You are here

Tricolor Farfalle With Tomato Sauce

chef.julissa's picture
Ingredients
  Olive oil 2 Teaspoon
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Spanish onion 1 Small, peeled and diced
  Salt To Taste
  Basil 1 Teaspoon, dried
  Oregano 1 Teaspoon, dried
  Thyme 1⁄2 Teaspoon, dried
  Water 2⁄3 Cup (10.67 tbs)
  Canned plum tomatoes 35 Ounce, roughly chopped (1 Can)
  Pepper To Taste
  Plain farfalle/Vegetable farfalle 1 Pound
  Parmesan 4 Tablespoon, grated
Directions

MAKING
1) In a Dutch oven, saute the garlic in the olive oil over a medium heat, stirring constantly, until soft and fragrant.
2) Stir in the onion and a pinch of salt, saute until soft.
3) Stir in the basil, oregano and thyme, saute for another 2 minutes.
4) Pour in the water and simmer over a medium heat for 2 minutes.
5) Stir in the tomatoes, bring the sauce to a boil, then simmer on a low heat for 20 minutes, stirring frequently.
6) Season the sauce with salt and pepper.
7) Cook the pasta in lightly salted, boiling water for about 8 minutes until the pasta is tender, drain.

SERVING
8) Place the pasta equally on 4 serving plates, spoon the sauce equally over each, sprinkle each with 1 tablespoon Parmesan and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.32857
Average: 4.3 (14 votes)