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      • Long cut Vermicelli / Semia
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      • Popular Pasta Macaroni
      • Wheat Ada | Rice Ribbon Ada
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      • Ying Yaang – Sooji Noodles
      • Ying Yaang – Nest Vermicelli
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PASTA PROVENCALE

Home » WORLD CUISINE
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October 21, 2015
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Ingredients:

225 gms Savorit short macaroni
3 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
3 red (bell) peppers, seeded and cut into strips
3 courgettes (zucchini), sliced
400 g chopped tomatoes
3 tbsp sun-dried tomato paste
2 tbsp chopped fresh basil
1 cup grated Gruyere cheese
salt and pepper
fresh basil sprigs, to garnish

Method:

  • Heat the oil in a heavy-based saucepan or flameproof casserole. Add the onion and garlic and cook, stirring occasionally, until softened. Add the (bell) peppers and courgettes (zucchini) and fry, stirring occasionally, for 5 minutes.
  • Add the tomatoes, sun-dried tomato paste and basil and season to taste with salt and pepper. Cover and cook for a further 5 minutes.
  • Meanwhile, bring a large saucepan of salted water to the boil and add the pasta. Stir and bring back to the boil.
  • Reduce the heat slightly and cook, uncovered, for 3 minutes, until just tender. Drain thoroughly and add to the vegetables. Toss gently to mix well.
  • Transfer to a shallow flameproof dish and sprinkle with the cheese.
  • Cook under a preheated grill (broiler) for 5 minutes, until the cheese is golden brown and bubbling. Garnish with basil sprigs and serve immediately.

 

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