Far­falle with creamy spiced roasted cap­sicum sauce

Australian Women’s Weekly NZ - - WINTER WARMERS -


2 tea­spoons co­rian­der seeds ½ tea­spoon yel­low mus­tard seeds 1 ta­ble­spoon olive oil 1 medium onion (150g), chopped finely 1 clove gar­lic, chopped finely 340g bot­tled roasted cap­sicums, drained, sliced thinly 1 ta­ble­spoon tomato paste 400g canned crushed toma­toes 1 cup (250ml) wa­ter 500g far­falle (bow tie) pasta ½ cup (125ml) cream 150g baby spinach leaves

1 Dry-fry seeds in a large saucepan over medium heat for 3 min­utes or un­til fra­grant. Trans­fer to a small heat­proof bowl.

2 Heat oil in the same cleaned pan over medium heat; cook onion and gar­lic, stir­ring, 2 min­utes or un­til onion soft­ens.

3 Add cap­sicum to pan; cook, stir­ring, 1 minute. Add paste, toma­toes and the wa­ter; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, 25 min­utes or un­til sauce is thick­ened; cool 10 min­utes, sea­son.

4 Mean­while, cook pasta in a large saucepan of boil­ing wa­ter un­til just ten­der; drain. Re­turn to the pan.

5 Stir cream and seeds into sauce mix­ture. Blend sauce un­til smooth. Re­turn to pan; re­heat un­til hot. Add sauce to pasta with spinach; toss to com­bine, sea­son to taste. Serve topped with shaved parme­san, if you like.

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