What you lot up to you will fall for anything
Pappardelle Puttanesca
Serves 4
Ready in 15 mins
350g dried pappardelle pasta
Fry light
2red chillies, deseeded and finely chopped
2 garlic cloves, thinly sliced
570g tomato ragu (see below)
8 black olives pitted and roughly chopped
4 tbsp capers
Salt and freshly ground black pepper
A small handful of fresh flat leaf parsley, finely chopped
50g parmesan cheese grated
1. Cook the pasta.
2. Place large frying pan sprayed with fry light over low heat. Add chillies and garlic for 30 secs taking care not to brown the garlic.
3. Turn the heat up to medium-high add the ragu, olives and capers. Bring to the boil, then turn down to low and simmer for 5 mins.
4. Drain the pasta. Pour the sauce into a warm serving dish then stir in pasta. Serve garnished with parsley and sprinkle of parmesan.
Extra Easy 3 syns.
Tomato ragu
Serves 4
Ready in 50 mins
Fry light
2 large onions finely chopped
3 garlic cloves crushed
1tsp dried oregano
A small handful of fresh basil leaves finely chopped
250g passata
2level tbsp. tomato puree
1 tsp artificial sweetener
Salt and freshly ground pepper
1 Place a medium heavy based pan sprayed with fry light over a low heat. Add the onions and garlic cook for 12-15 mins until softened.
2 increase the heat to medium-high then stir in the dried oregano, basil, tomatoes, passata, tomato puree and sweetener. Simmer gently for 25-30 mins, or until you have a thick sauce then season well and stir.
Free