Ingredients for Farfalle Mixed Vegetable Tomato
- 2 large Brown Onions
- 4 tbsp. Olive Oil
- 60 turn grinds Black Peppercorns
- 4 pinches Sea Salt
- 400g Frozen Mixed Vegetables
- 400g tin Chopped Tomatoes
- 400g tin Plum Tomatoes
- 250ml cold water
- 125g Dried Farfalle Pasta
- 50g block Parmesan Cheese
Cooking Instructions for making Farfalle Mixed Vegetable Tomato
Shallow fry raw roughly chopped onions on the lowest hob heat for 10 minutes. Season with salt and Black pepper, half a teaspoon, or some grinded Black Peppercorns
Put cold tap water in 2 saucepans and bring to the boil and then in One Saucepan boil the Dried Farfalle Pasta for 14 minutes and place the 400g of Frozen Mixed vegetables in the other Saucepan of boiling water – bring to the boil and then gently simmer the little mixed vegetables for 4 minutes
With onions cooked after 10 minutes, add the 2 tins of Italian Chopped Tomatoes and the other tin of Plum Tomatoes, add the 250ml cold water (can add more cold water later if the Tomato sauce evaporates)
and then gently simmer for 20 minutes
Add the cooked vegetables at the last minute to the tomato sauce and onions. Will be leftovers of the cooked vegetables in tomato sauce
Add the cooked Farfalle Pasta too a Dinner Plate and then add 3 heap’s from off of a flat Wooden Spoon of the homemade Tomato sauce onto the One side of the Dinner Plate and then add 50g of Parmesan Cheese shavings to the hot cooked Tomato Sauce and then it is done
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