Peperonata Sauce for pasta - serves 4

[judydawn]

Peperonata Sauce - converted from a recipe in Save With Jamie.  Serves 4.

320g red pepper - deseed and cut into 3cm cubes
15g olive oil
2 crushed or chopped cloves of garlic
2 x 400g cans diced tomatoes
80g water
1 tblspn red wine vinegar
1 tsp sugar - not in the recipe but I feel it needs it
Farfalle or penne pasta for 4
Chopped parsley (opt) and grated parmesan to serve
S & P to taste

Saute the red pepper in the olive oil for 17 mins/varoma temp/speed 1/MC off.

Add the garlic and sauté 1 min/100^o/speed 1/MC off.

Add the cans of tomatoes, sugar and vinegar.  Rinse out the cans with the 80g water and add it to the bowl.

Cook 15 mins/100^o/speed 1/MC out but with basket on top then a further 5 mins/varoma temp/speed 2/basket on top to thicken the sauce.  Add S & P to taste then set aside whilst you cook the pasta.  This part can be done well in advance and reheated when needed.

Cook enough farfalle or penne pasta for 4 people as per EDC method.

Serve sprinkled with parsley and parmesan.

[Brumington]

Looks beautiful and I think my kids would love it. I'll put this on the list for next week. Thank you JD!

[Cornish Cream]

My kind of food Judy Looks delicious and low fat

[cookie1]

Judy would this be nice on pizza? We usually have Napolitana sauce but this would make a nice change.

[judydawn]

I would use it on pizzas or in place of passata in a recipe Cookie.  It's quite a strong flavoured tomato sauce and you don't need to drown pasta in it.

[cookie1]

Thanks.

[Dublin Girl in Oz]

Thanks Judy I plan to give this a try.