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Farfalle with Fresh Tomato Sauce

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JVS image - Farfalle with Fresh Tomato Sauce

JVS image - Farfalle with Fresh Tomato Sauce

Farfalle with Fresh Tomato Sauce
Recipe Type: Vegan option
Author: By kind permission of Denise Phillips, Jewish chef and food writer
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
Pasta must be on the menu for nearly every family at least once a week – it is quick, economical and loved by all. However fusing different flavours together is the art of its success. I love to buy on-the vine tomatoes to make this sauce – or maybe you are lucky enough to grown your own. My mother has the most amazing crop every year and I like to take a basket full to make this recipe. Smell the tomatoes before you start cooking them and you will discover their true scent even before cooking! This recipe is a typical example of simple Italian ingredients at their best! Farfalle pasta is the shape of a bow tie ~ in fact, some producers call their farfalle “bow tie pasta” to make it seem friendlier to non-Italian speaking consumers. The shape is versatile, and can be used in a range of dishes.
Ingredients
  • 300 g Farfalle dried pasta
  • For the sauce:
  • 450 g cherry tomatoes, cut in half
  • 3 tablespoons sun-dried tomatoes
  • 2 cloves garlic, peeled and finely chopped
  • 2 tablespoons red wine
  • 1 onion, peeled and finely chopped
  • 1 red pepper, de-seeded and finely chopped
  • large bunch of basil, roughly chopped
  • 1 teaspoon sugar
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper – to taste
  • For the garnish:
  • sprigs of basil
  • grated vegetarian or vegan Parmesan cheese (optional)
Instructions
  1. In a medium sized frying pan heat the olive oil and sauté the onions, garlic and pepper.
  2. Add the cherry tomatoes, sugar, wine and basil. Cover and cook over a low light for 15 minutes or until all the ingredients have softened and blended.
  3. In a separate saucepan cook the pasta according to the packet instructions.
  4. Drain the pasta keeping a little of the water and mix in the tomato sauce.
  5. Stir in the sun dried tomatoes. Taste and season.
  6. Transfer to an individual pasta dishes.
  7. To serve the stylish way: Garnish with sprigs of basil and a dusting of vegetarian or vegan Parmesan cheese.

For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.

Denise’s Kitchen
Tel: 01923 836 456 Email: [email protected] Web: www.jewishcookery.com

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