Pasta With Corn And Tomato Sauce
Corn pasta adds a different grain to your pasta options. This recipe makes more tomato sauce than you will need for the pasta, but it’s great to have on hand for quick meals.
SERVES: 2 adults and 2 children
PREP TIME: 20 mins
COOK TIME: 1¼ hours
2 tablespoons extra virgin olive oil
2 large onions, chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, chopped
3 bay leaves
2 tablespoons chopped parsley
½ teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon fine sea salt
1 pound 7 ounces tomatoes, chopped
scant 2 cups tomato purée
⅓ cup tomato paste
10½ ounces dried corn spirelli
fine sea salt
1 To make the tomato sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onions and cook for 10 minutes, stirring occasionally, until brown. Add the bell pepper and cook, stirring, for a further 5 minutes, then stir in the remaining ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour, stirring occasionally.
2 When the sauce has finished cooking, bring a small saucepan of salted water to a boil over high heat and cook the pasta according to the package
3 Drain the pasta, then return it to the pan. Add ¾ cup of the tomato sauce and mix well. Serve hot.
STORAGE: Refrigerate the sauce for up to 3 days or freeze in portion-sized jars for up to 3 months.