Rustica pasta sauce

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By Food24 November 03 2009
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Ingredients (15)

120.00 g olive oil — extra virgin
350.00 g onion — thinly sliced
3.00 garlic — cloves, finely chopped
3.00 ml dried chillies — crushed
30.00 ml fresh parsley — finely chopped
100.00 g bacon — streaky, rindless
red pepper — strips
500.00 g tomatoes — peeled, deseeded, chopped
salt
30.00 ml capers
12.00 olives — calamata, pitted, sliced
5.00 ml fresh origanum — coarsely chopped
black pepper — freshly ground
50.00 g parmesan cheese — grated
tagliatelle — or penne
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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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