Green Olive, Beef and Cherry Tomato Pasta

Dish - Everyday Dish - - Mains -

The capers and olives add a lovely fresh­ness to the meat sauce, along with the lit­tle burst from the fresh toma­toes.

Sauce: Heat the oil in a large sauté pan and add the onion, car­rot, gar­lic, oregano and chilli with a good pinch of salt. Cover and cook un­til the onion is ten­der, stir­ring oc­ca­sion­ally. Add the beef and cook for a few min­utes, break­ing it up so there are no large pieces.

Stir in the pasta sauce, wa­ter, stock pow­der, olives and capers and bring to the boil. Sim­mer gen­tly for 15 min­utes then add the cherry toma­toes and cook un­til the toma­toes just start to split and soften. Stir in the pars­ley.

Pasta: Cook the pasta in a large saucepan of boiling salted wa­ter un­til al dente. Drain and toss with a lit­tle olive oil.

To serve: Di­vide the pasta be­tween serv­ing bowls and spoon over the sauce. Top with shaved Parme­san, a driz­zle of olive oil and freshly ground pep­per. Serves 4

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.