This is a quick, easy and delicious pasta recipe. Great for vegetarians and meat lovers won’t even miss the meat. Normally our fallback if we are out of ideas or in a hurry 😉
Now if you know anything you’ll know I’m no chef or a pro cook, but I enjoy experimenting now and again. This is one such experiment which turned out quite nicely, even if I have to say so myself. The green salad and basil leaves, from our own garden, helped make this meal special.
You’ll need these ingredients to serve 4:
- Bloublommetjies Organic Coconut Oil
- 2 x 410g tins of organic whole peeled tomatoes (sliced in pieces)
- 1 large organic onion (sliced in strips)
- ½ organic green pepper (chopped)
- Hand full of chopped mushrooms (we just happened to have a some in our fridge that had to be used)
- 3 teaspoons of organic sugar
- Salt and organic pepper to taste
- 3 large cloves organic garlic
- Hand full fresh organic basil leaves
- Pinch of dried organic oregano
- Chili to taste (we usually use 3 red capsicum chilies, cause we like it hot 🙂
- Organic Parmesan to taste
- Woolworths whole-wheat organic pasta 400g
This is how you do it:
Fry it up
Fry the onions, mushrooms and green pepper for a couple of minutes or until they are exactly the way you like them. I prefer to caramelize them a little. Add finely chopped garlic towards the end of the frying session.
Now cook your pasta.
Here’s a really handy guide if you don’t know how. When your pasta is cooked remove it from the heat and drain the water in a colander. Put pasta back in pot with lid on to keep it warm.
Do the Napolitano
In the meantime pour the whole peeled tomatoes into a pot and add the fried mixture. This is a good time to add the chili, sugar, salt, pepper and oregano too. Put this lovely mix on low heat and let it simmer for about 10-15 minutes. You should do a taste test every so often. It looks professional and breeds trust in the hearts of the hungry onlookers. They’ll think you must know what your doing. Add the basil leaves near the end because herbs tend to taste a little bitter if you cook them for too long.
The moment of truth
Ok. Now spoon your pasta into bowls and dispense that piece of heaven you just created your in your pot all over the pasta. Grate organic Parmesan over and voila! Supper is served.
I think it’s always a good idea to have something raw and fresh with meals. A wonderful complement to this meal was a fresh garden salad from our own garden. If you like you can you can add some fresh basil, organic cherry tomatoes and organic olives to the salad.
Even if I have to say so myself: I really liked my “Napolitano” pasta.