TOMATO & MOZZARELLA
SAUCE WITH PENNE AND PINE NUTS
Serves: four
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Suitable for freezing - freeze after puréeing sauce. To complete the dish,
thaw and reheat, then add mozzarella and tomatoes and proceed as in the recipe.
1 tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stick celery, chopped
1 clove garlic, finely chopped
400g/14oz canned chopped tomatoes in juice
2 tbsp tomato purée
300ml/½pint vegetable stock
100ml/4floz red wine
1tsp dried chopped chilli (optional)
1tsp dried mixed herbs
50g/2oz sundried tomatoes in oil
225g/8oz Galbani Italian Mozzarella, cubed
salt & freshly ground black pepper
to serve:
350g / 12oz penne (pasta quills), cooked as directed on pack
30g / 1oz pine nuts, toasted
1. Heat the oil gently in a saucepan.
Add the onion, carrot, celery and garlic and cook gently until softened but not
coloured.
2. Add canned tomatoes
and purée, stock, wine, chilli (if
used) and herbs.
Cover and simmer for 30-40 minutes or until the vegetables are cooked, stirring
occasionally to prevent sticking.
3. Purée in a food
processor or a blender then return to the pan.
Cook the pasta and put the sauce back on the hob to reheat.
4. When the pasta is cooked and drained, add the sun-dried tomatoes
and Galbani Mozzarella to the tomato sauce, and heat for a few seconds
until the cheese just begins to soften.
Adjust the seasoning, pour the sauce over the pasta and sprinkle with
the toasted pine nuts.
5. Serve immediately with your favourite crisp green salad.
|
