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2 tsp
water
1 onion,
finely chopped
440g
canned peeled tomatoes (reserve juice)
2 large
mushrooms, chopped
good pinch
of dried oregano or mixed herbs
1/4 medium
green pepper, seeded and diced
3 green
olives, sliced
3 black
olives, sliced
ground
black pepper |
Method :
- Heat water in the saucepan until
very hot.
- Add onions and sauté until soft.
- Add tomatoes and simmer for 2-3
minutes.
- Add mushrooms, oregano, capsicum,
olives and black pepper to taste.
- Simmer for 2-3 minutes.
- Add the reserved tomato juice.
- Simmer the sauce, uncovered, for
10-15 minutes, or until most of the liquid has evaporated.
- Pour hot over pasta.
To vary - To the completed sauce add
2-3 anchovies, chopped, 3-4 tbsp of tuna, or cooked diced chicken.
To store - Covered, in the refrigerator
for up to 2 days.
Serves 4 - 6
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