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Veggie spaghetti puttanesca

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A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies.  Our recipe centres around vegetables and herbs that make a quick and tasty meal.  Great for a fast work day dinner.

 

Ingredients

  • large onion – peeled, rinsed, halved, sliced, diced finely
  • 1 large clove garlic – peeled, rinsed, crushed
  • 2 x 400g tin of tomatoes – pureed
  • 10 small fresh basil leaves – rinsed
  • 1 marinated roasted capsicum or equivalent – sliced finely
  • 30 black olives – deseeded, halved
  • 20 capers
  • 1 cup fresh parsley leaves – washed, stems removed, sliced finely
  • 2 tablespoons olive oil
  • 500g packet spaghetti – cooked to packet instructions or taste

Directions

  1. Prepare ingredients for sauce.
  2. Heat oil in a medium size pot on medium.
  3. Add onion and garlic cook 5 minutes stirring frequently.
  4. Add tomato puree with basil raise heat to high and bring to a boil.
  5. Reduce to low heat to simmer covered for 40 minutes.
  6. Add olives, capsicum and capers for 10 minutes uncovered.
  7. Meantime cook the spaghetti to packet instructions or taste. 
  8. Strain and place in large serving bowl.
  9. Add sauce and half of the parsley into the spaghetti.  Mix well.
  10. Serve into plates with extra parsley or place serving bowl on table with a side plate of parsley.    

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