12oz/350g spinach tagliatelle noodles
2 tsp/10 ml oil
½ tsp/2.5ml salt
THE SAUCE
1 small firm red pepper
1 small green pepper
1 small yellow pepper
1-2 tbsp/15-30ml olive oil
1 onion, chopped
2 cloves garlic, chopped
1 1/2 cups/400g/15oz can tomatoes
1 tbsp/15ml tomato purse
fresh basil leaves,
snipped salt and freshly ground black pepper
Serves 4
1-Trim and de-seed the peppers and cut into narrow strips. You can make the sauce with green
peppers alone if you wish, but the red and yellow varieties are sweeter and make the dish look
more colourful. Blanch the peppers for a minute in boiling salted water, refresh in cold water,
then drain.
2-Heat the olive oil in a pan, add the garlic and onions and cook gently, stirring, until soft. Add
the tomatoes, tomato purse and basil. Break up the tomatoes with a wooden spoon and simmer
for about 5 minutes. Season to taste and blend the sauce in a blender. Return to the pan over a
very low heat and add the peppers.
3-Cook the pasta in a large pan with plenty of water to which you have added a little oil and the
salt. The water should be at a full rolling boil. The pasta will be ready in about 9 minutes. Drain
and divide between individual warmed serving bowls.
4-Spoon the sauce over each helping of pasta and serve at once with Parmesan cheese.
2 tsp/10 ml oil
½ tsp/2.5ml salt
THE SAUCE
1 small firm red pepper
1 small green pepper
1 small yellow pepper
1-2 tbsp/15-30ml olive oil
1 onion, chopped
2 cloves garlic, chopped
1 1/2 cups/400g/15oz can tomatoes
1 tbsp/15ml tomato purse
fresh basil leaves,
snipped salt and freshly ground black pepper
Serves 4
1-Trim and de-seed the peppers and cut into narrow strips. You can make the sauce with green
peppers alone if you wish, but the red and yellow varieties are sweeter and make the dish look
more colourful. Blanch the peppers for a minute in boiling salted water, refresh in cold water,
then drain.
2-Heat the olive oil in a pan, add the garlic and onions and cook gently, stirring, until soft. Add
the tomatoes, tomato purse and basil. Break up the tomatoes with a wooden spoon and simmer
for about 5 minutes. Season to taste and blend the sauce in a blender. Return to the pan over a
very low heat and add the peppers.
3-Cook the pasta in a large pan with plenty of water to which you have added a little oil and the
salt. The water should be at a full rolling boil. The pasta will be ready in about 9 minutes. Drain
and divide between individual warmed serving bowls.
4-Spoon the sauce over each helping of pasta and serve at once with Parmesan cheese.
