Monday, January 24, 2011

Red pepper pasta : Wk55/1

Serves 4 : Very easy : Quick
240gm penne pasta
40gm low fat feta cheese

1 x 400gm tin chopped tomatoes
1 onion, sliced
1 red pepper, sliced
½ tsp dried thyme
1 Tblsp red wine vinegar
1 Tblsp lemon juice
12 cherry tomatoes, halved

Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion and red pepper until they begin to soften.
Add ½ the tinned tomatoes, the thyme, vinegar and lemon juice.
Simmer for 15 minutes then part-blitz with a hand-held blitz stick.
Return to the heat and add the remaining tomatoes (tinned and cherry halves).
Simmer for another 5 minutes.

Tip the pasta into the sauce and turn well to combine.
Serve with a crumbling of feta cheese and a green salad on the side.

You can blitz the first half of the sauce to a smooth texture if you like. I did about 3 bursts with the blitz stick to leave it a bit chunky.

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