Thursday, November 13, 2003

Pasta



I haven't given you a recipe for a while so here's what I did for dinner last night.



Frankfurter Pasta: Serves Two


200g Tricolor pasta (any shape will do, though the swirl shaped ones are particularly good at holding the sauce)

One large onion, finely diced

Three large flat mushrooms, thickly sliced

4 cloves of garlic, crushed

1 Ramiro sweet pepper, thinly sliced

1 medium sized piece of broccoli (about 100g) cut into small florets

1 tin of diced tomatoes

Balsamic vinegar

6 frankfurters, cut into half inch pieces

Lots of fresh basil

Salt & pepper (to taste)

Dried oregano

Dried chilli flakes or powder (to taste)

Tomato purée

Parmesan cheese


Fry the onions in olive oil over a high heat in a large saucepan, for several minutes until they turn translucent. Before they start to brown, add the sliced mushrooms, garlic and season with salt and pepper. Once the onions start to brown and the mushrooms start to wilt, add some balsamic vinegar to deglaze the pan. Add the ramiro pepper and the broccoli and allow the vegetables to steam for a couple of minutes. Add the sliced frankfurters, and then add the diced tomatoes.


Turn the heat down to medium, and let the sauce simmer for a few minutes, stirring occasionally. Add the basil, oregano and chilli to the sauce before cooking the pasta according to the instructions. When the pasta is al dente thicken the sauce if necessary with some tomato purée. Drain the pasta, and then add to the pan containing the sauce. Stir the pasta through the sauce, until it is mixed throughly, and then serve immediately, with parmesan cheese, to taste. Recommended beverages for accompanying this dish include chilled mineral water or a hearty red wine, such as a Merlot or Cabernet Sauvignon.

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