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Serves 4 : Very easy : Quick
1 onion, chopped
2 – 3 sticks celery, sliced
2 cans chopped tomatoes
20 pitted black olives, sliced
1 green pepper, chopped
1 yellow pepper, chopped
100gm sugar snap peas
100gm baby corn
4 Tblsp finely chopped parsley
½ - 1 tsp Mexican seasoning (opt.)
4 Tblsp grated parmesan
320gms farfalle
Method
Put the farfalle on to cook in lightly salted boiling water.
Drain when al dente and keep warm.
Meanwhile, spray a saucepan with non-stick cooking spray.
Dry-fry the onions and celery until softened.
Add the tinned tomatoes, peppers, peas, parsley and olives.
Sprinkle in the Mexican seasoning, if using.
Stir well.
Cover and simmer for 10 – 15 minutes.
Serve the sauce over the farfalle, topped with the parmesan, with a salad on the side.
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