Orechiette in Red Pepper & Coconut Sauce

flavourfull

I love my pasta so saucy that in fact I want the ratio to be 60% pasta, 40% sauce. It’s gotten to a point where I cannot possibly order pasta in restaurants unless I ask for extra sauce - so I go for for pizza and stick with homemade pasta. Or more specifically: homemade sauce.

Servings: 2

Total time: 30 min

For THis dish

instructions

150g orechiette

2 tbsp olive oil

4 cloves of garlic, finely sliced 

1 onion, diced

2 red peppers, roughly chopped

120g mixed color cherry tomatoes, halved

1 big plum tomato, diced

40g dried tomatoes in oil, roughly chopped

salt & pepper

1/2 tsp dried oregano

300g tomato passata

180ml full fat coconut milk 

1. Heat the olive oil in a big pot. Fry the garlic and onion until fragrant, then add the peppers chunks, fresh and dried tomatoes. Add the oregano and season with salt and pepper, then toss to combine and fry for a few minutes. Add the passata as well as the coconut milk, then stir combine and let this bubble for 15 - 20 minutes.

2. When the sauce has simmered for a while, start preparing the pasta according to the package instructions.

3. While the pasta is cooking, blend the sauce with a hand blender until smooth and creamy, then fine tune the seasoning and add more salt and pepper accordingly.

4. When the pasta is al dente, drain it and put it back in its pot, then drizzle with a little olive oil. Scoop generous amounts of the sauce into the pasta pot, then swirl them around so they’re all thickly covered in sauce. Serve the pasta on deep plates, drizzle a little more olive oil on top as well as a sprinkle of flakey sea salt and freshly cracked black pepper. Dig in and indulge yourself!

   Note: You’ll most likely have sauce left over for another pasta night, you can either keep it in an airtight container in the fridge for 3-5 days or freeze it for a Friday night when you’ll be happy to find this in your pantry.