Bow Ties Italiano
375g eggless bow tie pasta
FOR THE SAUCE
1 teaspoon olive oil
4 cloves garlic, crushed
1 can (800g) tomatoes, drained and chopped
2 tablespoons fresh chopped oregano or 2 teaspoons dried oregano
1/4 teaspoon crushed dried chillis
Fresh oregano sprigs for garnish (optional)
1. To prepare sauce, in a large non stick frying pan, heat oil over a medium heat. Add garlic and cook, stirring, for 1 minute.
2. Add tomatoes, oregano and crushed dried chillis. Bring to the boil, stirring continuously. Reduce heat to low and simmer, covered, for 10 minutes.
3. Meanwhile, cook pasta according to pack directions, but do not add salt. Drain pasta in a colander.
4. Divide pasta equally among individual pasta bowls or place in a large serving bowl. Spoon tomato sauce evenly over pasta. Garnish with oregano sprigs. Serve immediately.
You can subsitute other short, chunky pastas which are good for trapping thick sauces. Try fusilli/twists, eliche/screws, or conchiglie/shells. For added flavour, top each serving with a sprinkle of grated Parmesan or Romano cheese.
Tomato sauce freezes well, so make extra. Once cool, place extra sauce in a freezer-proof container, leaving room at the top for liquid to expand
Pasta now enjoys and new status as well as popularity. Besides being versatile, it is healthy and nutritious, easy to prepare and economical. Pasta makes a fine meal topped with a simple garlic and olive oil blend or a heavier meat or vegetable sauce. Half a kilogram of inexpensive pasta will adequately serve an average family of four.
Recipe from Quick, Light & Delicious