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Ingredients
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pappardelle - 250g
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can tomatoes - 200g
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small purple onion - 1, peeled, root
left intact
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yellow pepper - 1, seeded, and sliced
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garlic - 1 clove, crushed
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courgettes - 1, cut into fingers
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vegetable stock - 100ml
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red wine - 2 tbsp
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fresh thyme - 2 tsp, chopped
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black olives - 3, stoned and chopped
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caster sugar - 1 tsp
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ground black pepper and salt
Method
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Cook the pasta in a pan of boiling
salted water until tender. Drain.
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Cut the onion into 4 wedges
through the root end. Put them into the pan together with garlic
and stock. Bring to the boil, cover, and simmer for few minutes
until tender.
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Then, add in the courgettes,
yellow pepper, red wine, tomatoes, sugar, thyme and season with
pepper and salt. Bring to the boil and cook for 8 minutes,
shaking the pan to coat the vegetables with the sauce.
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Transfer the pasta to a serving
dish and top wit the vegetables. Garnish with extra fresh thyme
and black olives. Serves 2-3.
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