Veg­etable cac­cia­tore

Australian Women’s Weekly NZ - - CONTENTS -


⅓ cup (80ml) ex­tra vir­gin olive oil 1 large (200g) onion, chopped 2 cloves gar­lic, chopped 6 (400g) flat mush­rooms, cut into 1cm thick slices 2 ta­ble­spoons plain flour 2 medium (600g) egg­plants, cut into 3cm pieces 1 ta­ble­spoon to­mato paste 1 tea­spoon dried oregano leaves ½ cup (125ml) red wine 810g can crushed toma­toes 2 medium (240g) zuc­chini, chopped ⅓ cup (50g) pit­ted Kala­mata olives 400g small spi­ral pasta ½ cup loosely packed fresh flat-leaf pars­ley leaves 1 In a large, deep fry­ing pan over medi­umhigh heat, heat 2 tea­spoons of the oil. Cook onion, stir­ring, for about 5 min­utes or un­til fra­grant and translu­cent. Add the gar­lic; cook, stir­ring, for 1 minute. Re­move from the pan to a bowl and set aside. Heat an­other 1 ta­ble­spoon of the oil in the same pan and add mush­rooms. Cook, stir­ring, un­til golden brown – they will re­lease some liq­uid and be­come soft, then the liq­uid will evap­o­rate. Cook to this point, then trans­fer to a bowl. 2 Place the flour in a large bowl and sea­son with salt and freshly ground black pep­per. Toss the egg­plant in flour and shake off any ex­cess. Pour the re­main­ing oil into the same pan and swirl to coat. Place the egg­plant in the pan and turn for about 5 min­utes or un­til start­ing to brown. Add the to­mato paste and oregano leaves, and stir for 2 min­utes. Add the wine; cook, scrap­ing the browned pieces from the base of the pan, and sim­mer for 2 min­utes or un­til re­duced by half. Add toma­toes, zuc­chini and onion mix­ture; sim­mer, cov­ered, for 5 min­utes. Re­turn mush­rooms to pan with the olives; sim­mer, cov­ered, for an­other 5 min­utes. The sauce should be rich and thick, and the veg­eta­bles soft. Sea­son to taste with salt and pep­per. 3 Mean­while, cook the pasta in a large saucepan of boil­ing well-salted water un­til al dente – ten­der but with some bite. Drain pasta; place in a large shal­low serv­ing bowl. 4 Pour the sauce over the pasta and scat­ter with pars­ley.

Sauce suit­able to freeze. Not suit­able to mi­crowave.

Veg­etable cac­cia­tore

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