Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Fresh Trofie with Spicy Olive & Sun Dried Tomato Sauce
Fresh, springy twirls of organic trofie pasta are the perfect shape to collect this rich and tangy tomato sauce. Every mouthful is packed with punchy olives, juicy sun dried tomatoes and fiery chilli heat.
Ingredients
- 1 onion
- 3 garlic cloves
- 1 chilli
- 80g kalamata olives, pitted
- 30g sun dried tomatoes
- 400g tin of cherry tomatoes
- 1 tbsp red wine vinegar
- 250g fresh trofie pasta
- 100g baby leaf spinach
Prep: 10 mins | Cook: 25 mins
Method
1. Peel and finely chop the onion. Peel and thinly slice the garlic cloves. Trim the stalk off the chilli, then finely chop the chilli (scraping out the seeds if you prefer less heat). Use a pair of kitchen scissors to snip the sun dried tomatoes into small pieces, if they are dehydrated. If they were in oil, roughly chop them. Roughly chop the pitted olives.
2. Pour 2 tbsp olive oil into a large pan and warm over a medium heat. Slide in the chopped onion, chilli and garlic cloves. Season with a pinch of salt and pepper and stir well. Cook the onions for 5-6 mins, till starting to soften.
3. When the onions are glossy, pour in the tinned cherry tomatoes. Swill out the tin with 200ml water (around half the tin) and pour that into the pan. Drizzle in the vinegar and add the chopped olives and sun dried tomatoes. Stir well, pop on a lid, and bring to the boil. Reduce the heat and cook gently for 15-20 mins, till the sauce has thickened.
4. Meanwhile, fill a separate pan up with water and add a pinch of salt. Pop the pan onto the hob, cover with a lid and bring to the boil. When the tomato sauce is almost ready, add the troife pasta to the boiling water. Simmer the pasta for 4 mins, till just cooked with a slight bite. Drain the cooked pasta well.
5. When the pasta is cooking, tip the spinach leaves into the tomato sauce and stir till wilted. Taste of the sauce and add more salt, pepper or a pinch of sugar from your cupboard, if you think it’s necessary.
6. When the pasta is cooked and drained, add it to the pan with the tomato sauce. Toss the pasta and sauce together, till the sauce coats the pasta. Toss everything together, till the sauce coats the pasta. Divide between warm plates and serve.
7. Love Your Leftovers
The pasta and sauce will keep for up to 3 days in the fridge in airtight tubs. Divide the noodles and vegetables between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
The pasta and sauce will keep for up to 3 days in the fridge in airtight tubs. Divide the noodles and vegetables between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
8. A Spoonful Of Sugar
Seasoning tomato-based sauces with a pinch of sugar can help balance out the acidity of the tomatoes, giving you a smoother tasting sauce. You can use any sugar, or even a dash of maple or agave syrup – just add it at the end, stir to mix, then wait 30 secs before tasting to check the sauce has a balanced mix of flavours.
Seasoning tomato-based sauces with a pinch of sugar can help balance out the acidity of the tomatoes, giving you a smoother tasting sauce. You can use any sugar, or even a dash of maple or agave syrup – just add it at the end, stir to mix, then wait 30 secs before tasting to check the sauce has a balanced mix of flavours.
You'll need to log in to leave a rating & comment