| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; chopped finely |
| 1 |
|
Onion; chopped finely |
| 2 |
lg |
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 |
ml |
White wine; (4 fl oz) |
| 8 |
|
Calamata olives |
|
|
Salt and pepper |
|
|
Fresh parsley sprigs; preferably |
|
|
; flat-leaf, to |
|
|
; garnish |
INSTRUCTIONS
1. Heat the butter and oil in a saucepan.
2. Add the garlic, onion, carrot and celery and fry for 10 minutes, until
slightly softened, stirring frequently.
3. Stir in the tomatoes, sun-dried tomatoes and wine.
4. Season to taste.
5. Simmer, covered, for about 30 minutes, stirring occasionally.
6. Toss the sauce, goat''s cheese and olives with freshly cooked pasta.
7. 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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