• 2servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 red pepper, cut into large chunks

  3. 1 large onion, diced

  4. 1/2 courgette, thinly sliced

  5. 2 large mushrooms, roughly chopped

  6. 1 (400g) tin chopped plum tomatoes

  7. 2 cloves garlic, crushed

  8. 300ml (11 fl oz) red wine

  9. 1 tablespoon tomato puree

  10. 1 tablespoon dried mixed herbs

Instructions Jump to Ingredients ↑

  1. Heat oil in a frying pan over medium high heat. Add the pepper, onion, courgette and mushrooms, and sauté for 5 minutes, or until tender.

  2. Add the tomatoes, garlic, red wine, tomato purée and mixed herbs, and allow to simmer for ten minutes, or until liquid has evaporated and sauce thickens. Serve over pasta with some freshly grated Parmesan cheese.


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