Post by braided-rug on Jan 11, 2006 12:28:25 GMT 10
Pasta with okra, tomatoes and olives
Serving size: Serves 4
Cooking time: Less than 30 minutes
INGREDIENTS
3 tablespoons oil
5oz (1 medium) onion, chopped
2 cloves garlic, crushed
27oz canned tomatoes
3 tablespoons tomato paste/puree
250ml (1 cup) vegetable stock
3 tablespoons chopped fresh marjoram
½ cup sliced black olives
1 teaspoon sugar
10oz small okra
13oz penne pasta
METHOD
Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add undrained crushed tomatoes, paste, stock, marjoram, olives and sugar; simmer, uncovered, until slightly thickened. Add okra, simmer, 5 minutes or until okra are tender.
Add pasta to large pan of boiling water, bog, uncovered, until just tender; drain.
Serve sauce with pasta.
Recipe best made just before serving.
Freeze: Not suitable.
Microwave: Suitable.
Serving size: Serves 4
Cooking time: Less than 30 minutes
INGREDIENTS
3 tablespoons oil
5oz (1 medium) onion, chopped
2 cloves garlic, crushed
27oz canned tomatoes
3 tablespoons tomato paste/puree
250ml (1 cup) vegetable stock
3 tablespoons chopped fresh marjoram
½ cup sliced black olives
1 teaspoon sugar
10oz small okra
13oz penne pasta
METHOD
Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add undrained crushed tomatoes, paste, stock, marjoram, olives and sugar; simmer, uncovered, until slightly thickened. Add okra, simmer, 5 minutes or until okra are tender.
Add pasta to large pan of boiling water, bog, uncovered, until just tender; drain.
Serve sauce with pasta.
Recipe best made just before serving.
Freeze: Not suitable.
Microwave: Suitable.
