Pepper And Pasta Ratatouille -

Pepper And Pasta Ratatouille

Delicious served with a hot, buttered baked potato, this dish makes perfect bonfire-night fare.

Ingredients

450g/1lb dried wholewheat gnocchi piccoli (small shells)
Dash of olive oil, plus 45ml/3tbsp
2 cloves of garlic, crushed
1 onion, chopped
2 green peppers, seeded and cut into chunks
400g/14oz can chopped tomatoes
50g/2oz tomato purée
150ml/¼pt dry red wine
2tbsp fresh oregano
Salt and freshly ground black pepper
Fresh oregano sprigs, to garnish

Details

Serves: 6

Method

Bring a large saucepan of water to the boil and add the gnocchi piccoli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Heat the remaining olive oil in a large saucepan and sauté the garlic and onion for about 3 minutes, until softened. Stir in the pepper chunks. Cover and cook for about 5 minutes, or until the pepper has softened slightly.

Stir in the remaining ingredients, except the oregano sprigs, into the pepper mixture and bring to simmering point. Reduce the heat, cover and cook for about 10 minutes, then stir in the gnocchi piccoli. Cook for a further 5 minutes, stirring occasionally. Serve garnished with fresh oregano sprigs.

Related food category:

• Pasta and Noodles