This rich sauce conjures up all the heat of the Mediterranean!
(3 votes)
Cook: 45 Mins
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 454g serving contains
Energy
1516kj
362kcal
1516kj
362kcal
18%
Fat
8.3g
8.3g
Low
12%
12%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
11g
11g
Low
12%
12%
Salt
0.31g
0.31g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
334kj/80kcal
Typical energy values per 100g:
334kj/80kcal
Ingredients
1 each red, yellow and orange pepper, de-seeded and quartered
4 vine-ripened tomatoes
2 tbsp olive oil
2 garlic cloves, crushed
1 red chilli, de-seeded and finely chopped
100ml red wine
8 pitted green olives, sliced
Cooked pasta, to serve
Basil leaves, to garnish
Method
1
Grill the peppers skin side up until the skins start to turn black and blister. Put them in a bowl, cover with cling film and leave for 15 minutes. Remove the skin and slice the flesh into strips.
2
Put the tomatoes in a bowl and pour over enough boiling water to cover. Leave for 1 minute, then drain. When cool enough to handle, remove the skin and cut in half. Squeeze out the juice and seeds, and chop the flesh.
3
Cook the peppers in the oil over a low heat for 5 minutes. Add the garlic and chilli and cook for 1 minute.
4
Stir in the tomatoes and wine, season to taste and bring to the boil. Allow to bubble, uncovered, for 2-3 minutes, then cover and cook over a low heat for 5 minutes. Add the olives, and toss with the pasta and basil leaves to serve.
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