| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg3, Vegetarian | 1 | servings |
INGREDIENTS
| Pasta | ||
| 2 | tb | Virgin olive oil |
| 2 | tb | Virgin olive oil |
| 2 | Cloves garlic; (2 to 3) | |
| 1/2 | ts | Crushed chillies |
| 1 | 14 oz tin chopped tomatoes | |
| 2 | tb | Tomato pur.e |
| 1 | cn | Stoned olives; drained and chopped |
| 1 1/2 | tb | Drained capers |
| Fresh basil; chopped | ||
| Salt and pepper | ||
| Vegetarian cheese to garnish |
INSTRUCTIONS
SAUCE 1. For the sauce, heat the oil, add the garlic, chilli and half the basil. 2. Cook gently for about 5 minutes, add tomatoes, pur.e, olives and capers, season with salt and pepper. 3. Simmer on low heat for about 30-40 minutes until the sauce is thick. 4. Meanwhile cook the pasta according to the instructions on the packet, add the olive oil and some salt. 5. Drain when cooked. Put into a serving bowl, pour the sauce over it stir well, add the remainder of the basil and grated vegetarian cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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