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Closer (UK) - - Food & Drink -

STEP 1 Bring a large saucepan of salted water to the boil. Cook the lin­guine ac­cord­ing to packet in­struc­tions, then drain. STEP 2 Heat the oil in a pan over a medium heat. Add the onion, gar­lic, sun- dried toma­toes and chilli. Sea­son with salt and pep­per. Cook un­til the onion is soft – about 5 mins. STEP 3 Add the red wine vine­gar, chopped toma­toes, pas­sata, pars­ley a stalks or medium–low un­til and the sugar. sauce heat Sim­mer thickens. for 10 over mins, Add mins the un­til prawns. cooked Cook through. for 2–3 STEP 4 Com­bine the pasta and sauce. Sprin­kle over most of the pars­ley leaves, then toss to­gether. Serve topped with the re­main­ing pars­ley.

Recipe from Hellofresh: Recipes That Work, by Pa­trick Drake (Oc­to­pus, £20)

● 1tsp olive oil ● 8 sausages (or veg­gie if pre­ferred) ● 1 white onion, finely chopped ● 1 large leek, roughly chopped ● 2 cloves of gar­lic, crushed ● 2tsp smoked pa­prika ● 2 tins plum toma­toes ● 200ml veg­etable stock ● 100ml ve­gan red wine ● 1 tin red kid­ney beans, drained ● 1 tin can­nellini beans, drained ● Hand­ful of chopped fresh pars­ley ● Driz­zle of ex­tra-vir­gin olive oil, like

Pomora Rose­mary Olive Oil ● Serve with crusty bread (op­tional) ● Na­tional Lot­tery Lucky For­tune Scratch­card

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