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Ingredients |
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2 tb |
Olive Oil |
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2 md |
Onions, Peeled and Coarsely |
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-Chopped |
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2 |
Carrots, Peeled and Finely |
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-Chopped |
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3 |
Leeks, Trimmed and Roughly |
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-Chopped |
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4 lg |
Tomatoes, Skinned and |
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-Chopped |
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1 1/2 ts |
Tomato Puree |
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3 ts |
Dried Basil |
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2 ts |
Hot Chilli Sauce |
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2 |
Cloves Garlic, Peeled and |
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-Crushed |
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3 oz |
French Beans, Trimmed |
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Salt and Pepper |
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--------------TO SERVE------------------ |
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Cooked Spaghetti |
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Grated Cheese |
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-------------TO GARNISH----------------- |
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Olives |
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Chopped Parsley |
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Instructions |
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1.
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In a saucepan, heat olive oil. Add onions, carrots and leeks, and saute over a low heat for 10 minutes, until they start to soften.
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2.
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Mix in the chopped tomatoes, tomato puree, basil, hot chilli sauce and garlic. Simmer, Covered, for 15 minutes.
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3.
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Add french beans and continue cooking, uncovered, for a further 10 minutes, or until mixture is reduced. Season to taste.
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4.
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Serve vegetable mixture on a bed of spaghetti, and top with grated cheese. Garnish with olives and chopped parsley.
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Source: CHAT Magazine
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