pasta (in tomato based sause)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
pasta (150g)chicken stock (1 litre, homemade or stock cube)white bread (1 slice)green olives (4-8 depending on taste)chopped tomatoes (either two cans or roughly 4-6 tomatoes)red onion (medium sized, chopped very finely)tomato pureegarlic pureedependant on taste you can add these herbs:basiloreganoitalian seasoningblack pepper and parmesan cheese just before serving
1) Stock: put the chicken stock onto a gas burner/hob until it is up to a rolling boil (continue onto next steps once it is on the heat).
2) Base of Sauce: pour 1/2 of the chopped tomatoes into a pan with the onion and leave it to simmer gently.
3) Blending: pour the other half of the chopped tomatoes into a blender with the bread (crumble it) and the olives then blend until smooth once its blended add it to the pan with the sauce base.
4) Pasta: add the pasta into the boiling stock.
5) Cooking: continue to stir both the pasta and sauce until the pasta is cooked (10-20 minutes dependant on heat and pasta type).
6) Mixing: pour the pasta and stock through a sieve collecting the stock in a pan, add the pasta to the sauce and add whatever stock you feel necessary (depending how thick you want the sauce).
7) Thicken: simmer the pasta and sauce until the stock and sauce mixes together and thickens, this may take between 5-10 minutes but don't turn it up too high as it will boil out the flavour.
8) Herbs: once the sauce has thickened add the tomato and garlic puree, basil, oregano and Italian seasoning (to taste) mix until they are absorbed then do the same with the black pepper and parmesan cheese and cook for another few minutes until it is all absorbed.
9) Serving: once the herbs have all fully mixed in with the sauce and it is thick enough, leave it to cool for a few minutes then serve in a deep bowl, add black pepper to taste and enjoy.
Number of Servings: 3
Recipe submitted by SparkPeople user PETERICHARDS1.
2) Base of Sauce: pour 1/2 of the chopped tomatoes into a pan with the onion and leave it to simmer gently.
3) Blending: pour the other half of the chopped tomatoes into a blender with the bread (crumble it) and the olives then blend until smooth once its blended add it to the pan with the sauce base.
4) Pasta: add the pasta into the boiling stock.
5) Cooking: continue to stir both the pasta and sauce until the pasta is cooked (10-20 minutes dependant on heat and pasta type).
6) Mixing: pour the pasta and stock through a sieve collecting the stock in a pan, add the pasta to the sauce and add whatever stock you feel necessary (depending how thick you want the sauce).
7) Thicken: simmer the pasta and sauce until the stock and sauce mixes together and thickens, this may take between 5-10 minutes but don't turn it up too high as it will boil out the flavour.
8) Herbs: once the sauce has thickened add the tomato and garlic puree, basil, oregano and Italian seasoning (to taste) mix until they are absorbed then do the same with the black pepper and parmesan cheese and cook for another few minutes until it is all absorbed.
9) Serving: once the herbs have all fully mixed in with the sauce and it is thick enough, leave it to cool for a few minutes then serve in a deep bowl, add black pepper to taste and enjoy.
Number of Servings: 3
Recipe submitted by SparkPeople user PETERICHARDS1.
Nutritional Info Amount Per Serving
- Calories: 339.9
- Total Fat: 4.3 g
- Cholesterol: 21.3 mg
- Sodium: 416.9 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 2.0 g
- Protein: 14.5 g
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