ARTICHOKE AND OLIVE SPAGHETTI

Serves:  


INGREDIENTS :

calc2 tbsp PRIMO Extra Virgin Olive Oil
calc1 large red onion, chopped
calc2 cloves of garlic, crushed
calc1 tbsp of lemon juice
baby eggplants, quartered
calc2 ½ cups of PRIMO Whole Plum Tomatoes, sieved
calc2 tbsp of PRIMO Tomato Paste
calc2 tsp of superfine sugar
calc14 oz of UNICO Artichoke Quarters, drained
calc1 cup of UNICO Black Pitted Ripe Olives
calc12 oz of PRIMO Spaghetti
salt and pepper

GARNISH :

sprigs of fresh basil
olive bread to serve
calc info

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PREPARATION:

Heat 1 tablespoon of the oil in a large skillet and gently fry the garlic, onion, lemon juice and eggplants for 4-5 minutes or until lightly browned. Pour in the sieved tomatoes, season with salt and pepper, and add the sugar and tomato paste. Bring to a boil, reduce the heat and simmer for 20 minutes. Gently stir in the artichoke halves and olives and cook for 5 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil, and cook the spaghetti for 8-10 minutes or until the spaghetti is tender, but still firm. Drain well, toss in the remaining olive oil, and season with salt and pepper.

Transfer the spaghetti to a warm serving bowl and top with the vegetable sauce. Garnish with basil sprig and serve with olive bread.

PREPRATION TIME: 55 minutes


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