Thursday, 18 August 2011

Smokey pepper pasta sauce

Quick and easy, and very tasty - use over or through pasta

2 tins chopped tomatoes, or  equivalent in fresh/bottled etc
2 onions, sliced finely
2 peppers, de- seeded and sliced, not too finely
1 1/2 tsp pesto
1 1/2 tsp smoked paprika
olive oil for frying

Heat oil in pan, then fry onions until just soft, then add peppers and stir well, fry until peppers just cooked but still crunchy. Add rest of ingredients, stir well and simmer with lid on for 20 minutes or so.

Smoked paprika is a really useful ingredient to keep  in the  larder; I use it in sauces such as the above, and lots goes into homemace chorrizo too; nice in soups and stews, goulash, homemade sausages, all sorts of things. The lovely little tin is a bonus :)

1 comment:

Jane and Chris said...

Sounds delish and I can make it vegan!
Jane x