Pasta Veraniega (Summery Pasta)
Here's a quick simple yet tasty stove-top pasta dish, made using ready-to find ingredients - perfect for cooking in your holiday rental.
Equipment
- Saucepan
- frying pan or skillet
Ingredients
- 1 pack (500g) Spaghetti or Fettuccine
- 1 can (400g) Chopped Tomatoes (Triturado) Look for the smaller cans 390/400g
- 1 punnet (around 250g) Cherry Tomatoes If you can't get cherry tomatoes, just use normal tomatoes chopped into smaller pieces
- 1 Red Pepper, deseeded and sliced
- 2 Courgette, sliced
- 2 Cloves Garlic Alternatively, look for dried granulated garlic in the dried spices section
- 2 tbsp Olive Oil
- 1 Handful of Pine Nuts or Sunflower Seeds
- 1 Handful of Green Olives Or use black olives if you prefer the taste
- Seasoning to taste See notes on seasoning below
- Parmesan cheese or vegan equivalent to top the dish Alternatively, this is a good way to use up and odds and ends of tasty cheese you have left over from other meals
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the sliced red pepper and courgette and cook until softened, about 5-7 minutes.
- Add the halved cherry tomatoes and cook for another 5 minutes, or until they start to burst.
- Stir in the chopped tomatoes and any seasoning
- Simmer for 5 minutes, or until the sauce has thickened slightly.
Cook Pasta
- While the sauce is simmering, check the cooking time of the pasta you are using, bring salted water to the boil and cook the pasta according to the instructions on the pack.
Combine and Serve:
- Drain the pasta and add the cooked pasta to the sauce and toss to coat.
- Sprinkle with pine nuts or sunflower seeds and add the olives to the top of the dish.
- Serve with crusty bread, salad and a glass of crisp Spanish rose wine.
Notes
Any leftover pasta and sauce can be chilled and will make a great base for a light soup or pasta salad for the next day.
Seasoning
We develop all of our recipes to use ingredients you are likely to have in your self catering accommodation kitchen. We rely on the rich flavours of the ingredients to pack as much of a flavourful punch as possible. However, this doesn't mean you can't add more seasoning if you have it available.
Of course a pinch or pimenton de vera will add a smoky heat to the sauce or a few fresh herbs (found in/near the salad section of supermarkets) to add additional flavour.