Friday,20 July, 2018
Current issue | Issue 1169, (24 - 30 October 2013)
Friday,20 July, 2018
Issue 1169, (24 - 30 October 2013)

Ahram Weekly

Sufra Dayma: Pasta and vegetables in fresh tomato sauce

Serves 4 - 6
350 gm farfalle pasta (bow-tie)
2 spring onions (sliced with green stems)
1 tsp crushed garlic
1 red bell pepper (capsicum), finely diced
2 medium-sized zucchini (halved lengthwise, sliced)
500 gm tomatoes (chopped), or, (halved) if cherry tomatoes
1/2 cup fresh basil leaves (torn)
Parmesan cheese, grated (to sprinkle)
2 tbsp olive oil
Salt + pepper

Heat an empty pan over high heat. Add oil and lower to medium heat. Add onion and garlic. Stir until onion is soft. Add zucchini and capsicum. Stir until just tender. Add seasoning and tomato. Lower heat and cover. Cook until tomato is collapsed. Remove from heat and stir in torn basil. Meanwhile cook pasta in boiling salted, until al dente. Drain and return to pan, reserving a small amount of its waters to stir in drained pasta. Add tomato mixture to pasta. Toss to combine. Pour into serving plate. Sprinkle Parmesan on top (optional). Serve with a green salad aside.

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