Serving: 15
This as a real super simple supper, cook on the day straight kind of dish, the vegetables are up to you use what ever you have. If you have a batch of pesto pre made all the better, you can even precook the pasta.
Ingredients
2Ib Dried Pasta, your choice
3 Red onion
3 Courgette
8oz Mushrooms
2 Red pepper
2 Aubergine
3oz Tomato puree
3 cans Chopped tomatoes
1 tsp Dried oregano
14oz Pesto (pesto recipe is in the app)
4oz Parmesan
2 fl oz Olive oil
Salt and sugar for seasoning
Instructions
- First job is to get the pasta cooked, in a large pan fill with hot water a good pinch of salt and get it on the heat.
- Once boiling add a little oil and then your pasta, set a timer using the instructions on the packet. When using spaghetti, I actually overcook it as I find the sauce sticks better and it eats much better, give it a go you will be surprized.
- Once the pasta is cooked, drain through a colander pop the pasta back in the pot place the empty colander on top of the pot and place the whole lot under a running tap.
- When completely cooled, drain back through the colander allow to drip for a few minutes then pour quality oil over the top. Pasta can be precooked and stored in the fridge for a day.
- Start preparing your vegetables, keeping your garlic separate.
- The real secret to real flavour in this simple dish is to cook the vegetables first in a hot pan. I would probably cook them one at a time giving them plenty of colour. When you cook like this you are removing lots of the water from the vegetables and enhancing the flavour of the vegetables.
- Once all your vegetables have been colored get them all back into the same pan, add your dried herbs, chopped garlic and cook for a few seconds.
- Add the tin of chopped tomatoes and combine.
- Reheat your pasta buy placing into a pan of boiling water for a couple of minutes.
- Add the hot pasta to the vegetables, with a tbsp of pesto and mix.
Notes
The pesto can be store bought, try and get a bright green one.
