Pappardelle and Provencal Sauce
Ingredients
2 onions
2/3 cup vegetable stock
2 teaspoons crushed garlic
4 tablespoons red wine
1 large zucchini
1 green capsicum
400g can diced tomatoes
2 teaspoons thyme
1 teaspoon sugar
500g pappardelle or other ribbon pasta
Salt
Pepper
Thyme
Jar of olives
Method
Peel and cut each onion into eight wedges.
Cut zucchini into fingers.
Deseed capsicum and slice.
Put onion, garlic and stock into a saucepan.
Bring to the boil, cover and simmer for 5 minutes.
Add the red wine, zucchini, capsicum, tomatoes, thyme, sugar and salt and pepper.
Bring to the boil and cook gently for 5 minutes, shaking the pan occasionally to coat the vegetables with the sauce.
Cook the pasta according to packet instructions.
Drain pasta.
Transfer the pasta to serving plates and top with vegetables.
Garnish with olives.
