| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury4 | 4 | Servings | ||
INGREDIENTS
| 25 | g | Butter, 1oz |
| 2 | T | Olive oil |
| 1 | Garlic clove, chopped finely | |
| 1 | Onion, chopped finely | |
| 2 | Carrots, chopped finely | |
| 2 | Celery sticks, chopped | |
| finely | ||
| 1 | 397 gram can chopped | |
| tomatoes 14oz | ||
| 125 | g | Pomodori Secchi, sun-dried |
| tomatoes | ||
| in seasoned oil | ||
| drained and chopped | ||
| roughly 4oz | ||
| 125 | White wine, 4 fl oz | |
| 8 | Calamata olives | |
| Salt and pepper | ||
| Fresh parsley sprigs | ||
| preferably | ||
| flat-leaf to | ||
| garnish |
INSTRUCTIONS
Heat the butter and oil in a saucepan. Add the garlic, onion, carrot and celery and fry for 10 minutes, until slightly softened, stirring frequently. Stir in the tomatoes, sun-dried tomatoes and wine. Season to taste. Simmer, covered, for about 30 minutes, stirring occasionally. Toss the sauce, goat''s cheese and olives with freshly cooked pasta. Garnish with fresh parsley sprigs. Converted by MC_Buster. NOTES : Although the ingredients for this sauce are currently popular, both sun-dried tomatoes and goats cheese have been around for centuries! Serve it with farfalle. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 167
Total Fat: 18.9g
Cholesterol: 13.4mg
Sodium: 209.1mg
Potassium: 517.7mg
Carbohydrates: 13.1g
Fiber: 3.5g
Sugar: 7g
Protein: 2.1g