You need:
2 tablespoons Olive Oil
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 or 2 dried red Chillies (crumbled)
1.5 kg Fresh Plum Tomatoes (peeled and de-seeded and roughly chopped)
large handful Basil leaves
1 tablespoon Red Wine Vinegar
400g Orecchiette Pasta.
4 large handfuls grated Parmesan
3 x 150g balls Mozzarella
Pre-heat oven to 200/400/Gas 6. Put a large pan of water onto boil.
In a large saucepan, add the Olive Oil and heat gently. Add the Onion, Garlic and Chilli and heat slowly for a good 10 minutes. Then add the choppped Tomatoes to the Onion and Garlic. Simmer for 20 minutes and then roughly tear the Basil leaves and add them to the tomato sauce, along with the Red Wine Vinegar.
Add the pasta to the boiling water and cook as per the packet instructions (usually about 12 minutes will do!) When cooked, drain the pasta and toss it with half of the tomato sauce and a handful of Parmesan.


Feeds 4
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