Wednesday, 26 June 2013

Recipe - Red Pepper Sauce

We're turning into one of those sumo-suit couples who sit around stewing in their own filth and eating cake. I had this realisation when my housemate was looking super fly despite having been at work all day and was still intent on heading out to the gym. We, on the other hand, had just returned from Berlin (post forthcoming) where we'd eaten exclusively fatty foods and fizzy beer. Yet upon our return we decided that it should be the last night of our holiday so we should have wine and apple pie. Which also made an appearance at breakfast the next morning. And then it was lunchtime and we were hungry from our errands so it seemed only proper to carb load. I would say that was the last of it but this carried on into dinner and then there was yet more pie. I would reassure myself that it only happens when the Explorer is visiting but that would lead to the conclusion that if ever we're not long distance, we'll be super tubs. Oh well, this is the sauce we had with our tonnes of pasta.
Quick red pepper sauce
1 onion, finely chopped
4 cloves garlic, chopped
1 chilli, chopped
1 jar roasted peppers, drained and chopped
4 tomatoes, peeled and chopped

Fry the onion and garlic until very soft and starting to brown.
Add the peppers, tomatoes and chilli and fry for a further two minutes.
Transfer the mixture to a food processor and blend until smooth.

2 tbsp tomato puree
1 cup red wine
1 cup water
Handful of parsley, chopped

Return to the pan and fry for a further minute.
Add tomato puree, water and wine.
Simmer until thickened, about 5 minutes.
Season and stir through chopped parsley

I added tuna and black olives to this to make a puttanesca-esque affair.

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