It's Mediterranean Monday, but it's chilly outside and you want something warm and hearty to fill up your belly. Dinner needs to be whipped up in under 30 minutes, be heart loving and did I mention totally delicious? With this Sicilian inspired meal idea, anything is possible. Let's get cooking!As tempting as it may be to empty out a store bought jar of tomato sauce or passata over your pasta, this autumn aim to minimise the use of convinient jars and opt for meals prepared from scratch. Easier said than done I agree, but this gorgeous flavoursome meal can definitely be prepared and be ready in under 30 minutes. It's a great meal when you are starving after a big workout at the gym too. A bite of this and you will be reminiscing about your lovely holiday in Sicily. If you have never been, my god, you simply must go. The temples and ruins are so beautiful, the weather hot and the food absolutely phenomenal.
FOR THE PASSATA
4 large ripe tomatoes
1 red capsicum
6 sundried tomatoes (in olive oil)
3 fat garlic cloves, minced
2 tablespoons chopped basil
Freshly cracked black pepper
Salt to taste
1 tablespoon olive oil
1 medium red onion, chopped
FOR THE ROASTED VEGETABLES
You can use any vegetables you like but I used 2 yellow bell peppers and 1 large eggplant sliced. Place on a flat oven tray, drizzle a little olive oil and cook in a preheated oven (temperature of 180ºC) until the vegetables are soft appear chargrilled on one side.
FOR THE PENNE PASTA MEAL
200g dried penne pasta
250g king prawns
2 heaped tablespoons cottage cheese (flavoured with onion and chives)
I used dried pasta. In a large boiling pot of water, place 200g of dried pasta. Follow cooking directions on the packet.
- Before preparing the passata, prep your vegetables for roasting and cook in the oven as described above.
- Next cook your pasta.
- In a blender, add tomatoes, red capsicum, sundried tomatoes, 2 of the garlic cloves, basil, pepper and salt. Blend to form a smooth paste.
- In a small saucepan, heat a tablespoon of the olive oil and cook your red onions. You can add a little extra fresh basil into the pan if you wish.
- Now add the red onions into the blender and give it a final blitz.
- When the pasta is ready, add to a large hot saucepan. Add the final tablespoon of garlic and stir for a few minutes.
- Now pour about half of the passata. Pour the remaining passata in clean dry jars and store in the fridge for later in the week.
- Cover and cook for a further 10 minutes, toss in the prawns and the cottage cheese. Stir well and cook until you have a thick sauce.
- Serve with the roasted vegetables. Yummy!
What do you think my lovely readers? Do comment below, I love hearing from you.
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