1 tsp (5 ml) corn oil
4 oz (100 g) dried or fresh wholemeal pasta twirls
8 oz (225 g) dried or fresh spinach pasta twirls
2 tbsp (30 ml) chopped fresh parsley, to garnish
4 oz (100 g) dried or fresh wholemeal pasta twirls
8 oz (225 g) dried or fresh spinach pasta twirls
2 tbsp (30 ml) chopped fresh parsley, to garnish
for the fresh tomato sauce
1 lb (450 g) tomatoes, chopped
20 ml (4 tsp) chopped fresh tarragon or 2 tsp (10 ml) dried
1 tsp (5 ml) dried thyme
1 garlic clove, skinned and crushed
salt and pepper, to taste
20 ml (4 tsp) chopped fresh tarragon or 2 tsp (10 ml) dried
1 tsp (5 ml) dried thyme
1 garlic clove, skinned and crushed
salt and pepper, to taste
method
1. Bring a large pan of water to the boil and add the corn oil.
2. Add the pasta, stir and cook for 3 minutes for fresh pasta, 10 minutes for dried.
3. Meanwhile, make the sauce. Puree the tomatoes in a blender or food processor.
4. Add the tarragon, thyme, garlic and seasoning.
5. Blend again, until the sauce is pink and frothy.
6. Drain fine pasta and divide between 4 plates.
7. Spoon the sauce on top and sprinkle with chopped parsley.
2. Add the pasta, stir and cook for 3 minutes for fresh pasta, 10 minutes for dried.
3. Meanwhile, make the sauce. Puree the tomatoes in a blender or food processor.
4. Add the tarragon, thyme, garlic and seasoning.
5. Blend again, until the sauce is pink and frothy.
6. Drain fine pasta and divide between 4 plates.
7. Spoon the sauce on top and sprinkle with chopped parsley.
serving amount
serves 4
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