Farfalle with red pepper sauce – Catherine Fulvio

farfalle-red-pepper-sauce-266x266

It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/

Catherine Fulvio’s Easy Tomato Sauce

 

  • 1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.

 

Catherine Fulvio’s Easy Tomato Sauce –

Farfalle with red pepper sauce – Catherine Fulvio

farfalle-red-pepper-sauce-266x266

It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/

Catherine Fulvio’s Easy Tomato Sauce

 

  • 1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.

 

Catherine Fulvio’s Easy Tomato Sauce –