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
2cans Italian whole tomatoes
4tbsptomato paste
6tbspolive oil
1/3cupfinely diced onion
1/2cupwhite wine
1/4cuproasted red pepper
1/2cupfresh or frozen peas
1/4cupwhole black olives
1cupgreen beanschopped into 3 pieces each
4tbspfresh parsleychopped
3medium cloves garlicminced
1tspdried oregano
1tspsalt
1/4tspchilli flakes or to taste
500gms 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.