Friday, October 10, 2008

Spicy Pasta

Serves: 4-6


8 ounces (250 g) spaghetti
6-7 cups hot water
1 tablespoon oil
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, crushed
2 cups sliced cabanossi (about 2 sticks)
4 mushrooms, sliced
1 x 13 ounce (410 g) can artichokes, drained and halved
1 x 13 1/2 ounce (425 g) can whole tomatoes, chopped
10 black olives, pitted and sliced
2 teaspoons chopped fresh chili
1 bay leaf
1/2 teaspoon dried basil leaves
1-2 tablespoons red wine
Pinch black pepper
Grated Parmesan cheese (optional)

Microwave Method:

1. Break spaghetti in half into a bowl. Add hot water and olive oil. Cook for 11-12 minutes on HIGH or until al dente. When cooked, drain and rinse with warm water. Keep warm.
2. Heat oil in a large dish for 2 minutes on HIGH. Add onion and garlic, stir. Cook for 2 minutes on HIGH.
3. Add cabanossi and mushrooms. Cook for a further 2-3 minutes on HIGH.
4. Stir in remaining ingredients, except cheese, and cook for 3-4 minutes on HIGH. Remove bay leaf.
5. Place pasta on a serving platter. Pour over hot sauce. Toss to combine.
6. Sprinkle pasta with a little Parmesan cheese if desired.

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