Pappardelle And Provençal Sauce -

Pappardelle And Provençal Sauce

Ingredients

2 small red onions
150ml/¼ pint/⅔ cup vegetable stock
1-2 garlic cloves, crushed
60ml/4 tbsp red wine
2 courgettes, cut in fingers
1 yellow pepper, seeded and sliced
400g/14oz can tomatoes
10ml/2 tsp fresh thyme
5ml/1 tsp caster sugar
350g/12oz pappardelle or other ribbon pasta
Salt and black pepper
Fresh thyme and 6 black olives, stoned and roughly chopped, to garnish

Details

Serves: 4

Method

Cut each onion into eight wedges through the root end, to hold them together during cooking. Put into a saucepan with the stock and garlic. Bring to the boil, cover and simmer for 5 minutes until tender.

Add the red wine, courgettes, yel­low pepper, tomatoes, thyme, sugar and seasoning. Bring to the boil and cook gently for 5-7 minutes, shaking the pan occasionally to coat the vegeta­bles with the sauce. (Do not overcook the vegetables as they are much nicer if they remain slightly crunchy.)

Cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughly.

Transfer the pasta to warmed serv­ing plates and top with the vegeta­bles. Garnish with fresh thyme and chopped black olives.

BASIC PASTA DOUGH:- To make fresh pasta, sift 200g/7oz/1¾ cups plain flour and a pinch of salt on to a work surface and make a well in the centre. Break two eggs into the well, together with 10ml/2 tsp of cold water. Using a fork, beat the eggs gently, then gradually draw in the flour from the sides to make a thick paste. When the mixture becomes too stiff to use a fork, use your hands to mix to a firm dough. Knead for 5 minutes until smooth. Wrap in clear film and leave to rest for 20-30 minutes before rolling out and cutting.

NUTRITION NOTES Per portion:- Energy 369Kcals/1550kj, Fat 2.5g, Saturated Fat 0.4g, Cholesterol 0, Fibre 4.3g

Related food category:

• Vegetable and Vegetarian Dishes
• Pasta and Noodles