Peppery Portugese Pasta
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
coarsely chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 3 | each |
leeks
trimmed and roughly chopped |
*
|
| 4 | large |
tomatoes
skinned and chopped |
|
| 1 ½ | teaspoons |
tomato purée (passata)
|
|
| 3 | teaspoons |
basil
dried |
*
|
| 2 | teaspoons |
chili sauce
hot |
|
| 2 | cloves |
garlic
peeled, minced, and crushed |
|
| 3 | ounces |
french beans
trimmed |
* |
| 1 | x |
salt and black pepper
|
*
|
| To serve | |||
| 1 | x |
spaghetti
cooked |
*
|
| 1 | x |
cheese
grated |
*
|
| To garnish | |||
| 1 | x |
olives
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | medium |
onions
coarsely chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 3 | each |
leeks
trimmed and roughly chopped |
*
|
| 4 | large |
tomatoes
skinned and chopped |
|
| 7.5 | ml |
tomato purée (passata)
|
|
| 15 | ml |
basil
dried |
*
|
| 1E+1 | ml |
chili sauce
hot |
|
| 2 | cloves |
garlic
peeled, minced, and crushed |
|
| 86.7 | ml/g |
french beans
trimmed |
* |
| 1 | x |
salt and black pepper
|
*
|
| To serve | |||
| 1 | x |
spaghetti
cooked |
*
|
| 1 | x |
cheese
grated |
*
|
| To garnish | |||
| 1 | x |
olives
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
In a saucepan, heat olive oil.
Add onions, carrots and leeks, and sauté over a low heat for 10 minutes, until they start to soften.
Mix in the chopped tomatoes, tomato purée, basil, hot chilli sauce and garlic.
Simmer, Covered, for 15 minutes.
Add french beans and continue cooking, uncovered, for a further 10 minutes, or until mixture is reduced.
Season to taste.
Serve vegetable mixture on a bed of spaghetti, and top with grated cheese.
Garnish with olives and chopped parsley.
