Rustica pasta sauce

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 120
    g
    extra virgin olive oil
  • 350
    g
    onion, thinly sliced
  • 3
    cloves garlic, finely chopped
  • 3
    ml
    crushed dried chilli
  • 30
    ml
    flat-leafed parsley, finely chopped
  • 100
    g
    rindless streaky bacon
  • red pepper, cored and seeded, cut into strips
  • 500
    g
    fresh tomatoes, peeled, seeded, and diced
  • salt
  • 30
    ml
    capers
  • 12
    calamata olives, sliced from the stone
  • 5
    ml
    coarsely chopped origanum
  • freshly ground black pepper
  • 50
    g
    grated Parmesan cheese
  • tagliatelle or penne pasta
 

Method

 
1. Sauté the onion in the olive oil until softened and turned rich in colour. Add the garlic and parsley and sauté for 30 minutes. Add bacon and cook until lightly browned but not crisp. 2. Add the red pepper and cook until tender. Add tomatoes and cook until water has evaporated. 3. Season with salt. Stir in the capers, olives, origanum and black pepper. Cook for 30 seconds. Toss with drained cooked pasta and sprinkle with grated cheese, taste for salt and serve immediately.
 

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