Mediterranean magic

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 13
Servings 4
Time

Ingredients

  • 500
    g
    pasta of your choice (linguini, bavette or spaghetti are best)
  • olive oil for frying
  • 1
    onion
  • 2
    cloves garlic
  • 15
    ml
    chicken or vegetable stock powder
  • 1
    red pepper, deseeded
  • 65
    ml
    white wine
  • 3
    ml
    sugar
  • 10
    black olives
  • 250
    g
    baby tomatoes
  • 65
    ml
    oil-packed sun-dried tomatoes
  • 15
    ml
    chopped fresh parsley
  • salt and milled pepper
 

Method

 
Fill a large pot with water and add a dash of oil and a teaspoon of salt.
Bring to the boil and cook pasta, stirring frequently until al dente (firm but cooked through.)
Don't rely on the manufacturer's cooking time, rather taste it yourself from time to time. Pour into a strainer and rinse with boiling water to remove excess starch.
Meanwhile heat olive oil in a pan and lightly sauté onion and garlic until glossy and opaque.
Add stock powder and stir to dissolve. Add a dash of water if necessary.
Slice pepper into thin strips, add and stir-fry for about a minute.
Add remaining ingredients except parsley, and cook over a medium heat until vegetables have softened but retain shape, about 4 minutes.
Stir in parsley, adjust seasoning and remove from heat.
Toss sauce into hot pasta and serve with freshly grated Parmesan cheese and hot, crusty ciabatta (Italian bread).
 

Read more on: starch
 

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