Saturday, 23 August 2014


1 tablespoon canola oil
1 onion, chopped
2 heaped teaspoons minced garlic
2 teaspoons oregano
1 teaspoon chilli powder
4 tablespoons tomato paste
800 gram can diced tomatoes
1/2 cup water
2 teaspoons sugar
salt and pepper to taste

625 gram packet spinach and ricotta agnolotti

shaved parmesan to serve

heat the oil in a large frypan.

add onion and garlic. cook, stirring till soft.

add oregano and tomato paste. stir through,

add tomatoes, water, sugar, chilli and salt and pepper.

bring to boil then simmer, covered for 10 minutes. uncover and cook another 10 minutes.

while sauce is cooking, cook agnolotti according to directions on packet.

to serve, tip agnolotti into a dish and cover with sauce.

sprinkle with shaved  parmesan.

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