Monday, 16 January 2012
Week 32- Pasta With Herb Sauce
PASTA WITH HERB SAUCE (from Genoa)
Happy New Year and welcome to our Vegetarian Kitchen. For the next few weeks we will be giving you recipes for pasta dishes with delicious sauces. Who would ever serve pasta alone? Some of you may not know that £1 will buy you a bag of pasta big enough to serve 4 to 6 persons. Cheap as chips and with a beautiful sauce it can be a treat. So try this recipe and I promise it won't break the bank. We recommend you use spaghetti or penne for this recipe.
500g (approx 1 lb) SPAGHETTI DRY
400g Tin Chopped Tomatoes
2 cloves mincred or chopped garlic
Half an onion finely chopped
100g Mushrooms chopped
Half Pint vegetable stock (Green Oxo)
150ml dry white wine(about a quarter pint)
Fresh Herbs mixed - Basil, Thyme, Parsley and Marjoram OR
1 teaspoon of each herb (dried)
4 tablespoons olive oil
Salt and Black Pepper to taste
Prepare the sauce before you cook the pasta.
Fry onion and garlic gently, add mushrooms and stir. Fry for only 2 mins. Add chopped tomatoes and vegetable stock. Stir and bring to the boil. Add Wine and herbs. Simmer gently for about 15 minutes. Season to taste with salt and pepper.
Prepare pasta by boiling water in a very large saucepan (the pasta should not be cramped or it will stick. Add pasta to boiling water and let it cook for about 12 to 25 minutes. It should be al dente not soggy. Drain well in a colander. Return to saucepan and add sauce and stir well.
Serve immediately and add grated Parmesan or Cheddar at the table.
ENJOY with a lovely glass of wine.