About this recipe:This spicy vegetarian sauce is best served with pasta (penne is ideal) and some grated Parmesan or Italian-style hard cheese or Gruyère. Keep cans of chopped tomatoes and chickpeas on hand to make it often!
1 tbsp olive oil
1 finely chopped red onion
1 large crushed garlic clove
1 tbsp sun-dried tomato paste
1/4 tsp crushed chilli flakes
1 tsp dried herbes de Provence
400g can chopped tomatoes
400g can chickpeas
100ml dry red wine or vegetable stock
2 tbsp torn basil leaves
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Method Prep:10min › Cook:18min › Ready in:28min
Heat 1 tbsp olive oil in a heavy-based pan and gently cook 1 finely chopped red onion for 7-8 minutes or until softened. (If time allows, you could also add a finely chopped carrot and a celery stick.) Stir in 1 large crushed garlic clove, 1 tbsp sun-dried tomato paste,1/4 tsp crushed chilli flakes and 1 tsp dried herbes de Provence, then cook for a few seconds. Add a 400g can chopped tomatoes, a 400g can chickpeas, drained and rinsed, 100ml dry red wine or vegetable stock, made with a stock cube, and a bay leaf. Bring to the boil, then turn down the heat and simmer for 10 minutes or until the sauce has thickened a little. Remove the bay leaf and stir in 2 tbsp torn basil leaves. Season.
Sun-dried tomato paste has a richer flavour than ordinary tomato purée because it also contains chillies, oregano, garlic and capers. It's particularly useful when you are cooking in a hurry and don't have time to add many flavourings.
Went back for seconds!
Cant believe I'm the only one who reviews this dish. Since finding it in 2009, I must've made it once a fortnight. Even my meat loving hubbie loves it. Go-on, don't let me be the only one.....
....Six years later, Im still making this dish as a 'what shall we have tonight', you know, when time is short. Thank-you for posting it. - 04 Nov 2009