Chilli Marinara Pachheri Pasta

Comfort food begins with pasta in every aspect, from its ease of cooking to the variety of flavours and the choice of textures. It is probably one of the most versatile and easy to cook dishes. Pasta is fun and very comforting to eat for all ages, children and adults alike.

It is almost the ‘go to’ dish in my household when no one can be bothered to cook and they are contemplating take away for dinner. Really you can easily create a pasta dish in the time you will drive, walk or cycle to and from the restaurant. Stock your pantry with variety of pasta shapes to make pasta fun. As for the sauces many of them can be created with great taste inexpensively. Try home made pesto, marinara or creamy mushroom sauces all of which keep in the refrigerator for up to a week. This recipe is with the basic marinara sauce and large tubular pasta. I used pachheri but any tubular pasta can used such as penne, rigatoni, rigate or canneroni.

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Spicy Marinara Pasta

This pasta is loaded with fresh seasonal vegetables and herbs paired with a garlicky pasta sauce intensified with dried Italian herbs. Garnish with some kalamata or black olives for a complete package of flavours and colours.

Course Dinner, Lunch

Cuisine Italian

Keyword Soy Free

Ingredients

• 2 cans Italian whole tomatoes
• 4 tbsp tomato paste
• 6 tbsp olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine
• 1/4 cup roasted red pepper
• 1/2 cup fresh or frozen peas
• 1/4 cup whole black olives
• 1 cup green beans chopped into 3 pieces each
• 4 tbsp fresh parsley chopped
• 3 medium cloves garlic minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp chilli flakes or to taste
• 500 gms pasta

Instructions

• In a food processor place Italian tomatoes, tomato paste, minced garlic, oregano, salt, and chilli flakes.
• Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil until translucent or 2-3 minutes.
• Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.
• Meanwhile boil the pasta until al dante. Add chopped beans and peas a minute before the pasta cooking time.
• Drain and rinse under cold water to prevent the pasta from cooking further.
• Add pasta, beans and peas to the hot sauce and stir in choppes parsley, chopped roasted capsicum and olives.
• Transfer in a large shallow serving bowl.

Note: cook the pasta two minutes less than the instructed time on the packet for al dante finished dish.

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