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Member recipe

Farfalle with Tomato Sauce

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Serves 2

Farfalle fresh pasta cooked with a classic vegetable and tomato sauce.

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  • Ingredients:
  • 2 Tbsp olive oil
  • 4 oz Grated Cheese (optional)
  • 1/2 medium onion, finely chopped
  • 1 small carrot or 1/2 large carrot, finely chopped
  • 1 small green pepper, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1/2 can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1 tsp tomato paste
  • Salt and freshly ground black pepper to taste


    1. Put on apron and wash hands. Make sure all working surfaces are clean and safe.
    2. Get out equipment and measure 2 glasses of water into saucepan, start to boil for the pasta.
    3. Add the pasta and make sure the cooker is on medium heat.
    4. Pour olive oil into frying pan and begin to fry on medium heat.
    5. Begin to chop the onion, garlic, carrots and pepper (diced).
    6. When the oil begins to sizzle in the pan add all the ingredients you have chopped, one by one carefully. Stir occasionally to avoid burning.
    7. Once the vegetables are cooking nicely add half of the tinned tomatoes into the frying pan and mix immediately. If neccesary add the tomatoe puree to give a hint of flavour.
    8. Check on the pasta. If ready take out place into a colander to drain out the water, then place onto dish. If not ready wait a few more minutes then do the above.
    9. Keep on stirring the vegetables and sauce, if necessary add a little bit of water to keep it cooking into a saucy mixture. Add your mixed herbs, salt and pepper.
    10. Finely add to the pasta. Serve with cheese (optional)and enjoy.

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