Ingredients:
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 tablespoons capers, drained
- 4 anchovy fillets, chopped
- 1 small red chili
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2x400g cans diced tomatoes
- 1 teaspoon caster sugar
- 1 tablespoon finely chopped fresh oregano
- ½ dup pitted kalamata olives
- ¼ cup fresh flat-leaf parsley, chopped
- 375g dried rigatoni
Preparation:
Heat
oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally for
5min. or until onion has softened. Add capers, anchovies, chili and garlic.
Cook for 1min. or until fragrant.
Add
tomato paste. Cook, stirring for 1min. Add tomato, ½ cup of cold water and
sugar. Bring to ghe boil. Reduce heat to low. Simmer for 20 to 30min. or until
sauce has slightly thickened. Add oregano, olives and parsley. Season with salt
and pepper.
Meanwhile,
cook pasta in a saucepan of boiling salted water, following packet directions
until tender. Drain and serve sauce tossed through pasta.
This
recipe was taken from
http://www.taste.com.au
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