Green Olive, Beef and Cherry Tomato Pasta
Photography Manja Wachsmuth.
The capers and olives add a lovely freshness to the meat sauce along with the little burst from the fresh tomatoes.
Serves: 4
INGREDIENTS
350 grams dried pasta (I used a shape called ‘caserecce’)
Sauce
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, peeled and grated
2 cloves garlic, crushed
2 teaspoons dried oregano
½ teaspoon dried chilli flakes
500 grams beef mince
400 ml jar tomato pasta sauce
½ cup water
1 teaspoon beef stock powder
16 stuffed green olives, halved
2 tablespoons capers
1 punnet cherry tomatoes
small handful flat-leaf parsley, chopped
sea salt and freshly ground pepper
To serve
Parmesan for shaving
METHOD
Sauce: Heat the oil in a large sauté pan and add the onion, carrot, garlic, oregano and chilli with a good pinch of salt. Cover and cook until the onion is tender, stirring occasionally. Add the beef and cook for a few minutes, breaking it up so there are no large pieces.
Stir in the pasta sauce, water, stock powder, olives and capers and bring to the boil. Simmer gently for 15 minutes then add the cherry tomatoes and cook until the tomatoes just start to split and soften. Stir in the parsley.
Pasta: Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and toss with a little olive oil.
To serve: Divide the pasta between serving bowls and spoon over the sauce. Top with shaved Parmesan, a drizzle of olive oil and freshly ground pepper.
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