Name: Farfalle with roasted capsicum sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon coriander seeds; 1/2 teaspoon yellow mustard seeds; 1 tablespoon olive oil; 1 medium_piece (150g) onion, chopped finely; 1 clove garlic, chopped finely; 340 gram (11 ounces) bottled roasted capsicums (bell peppers), drained, sliced thinly; 1 tablespoon tomato paste; 400 gram (12½ ounces) canned crushed tomatoes; 1 cup (250ml) water; 500 gram (1 pound) farfalle pasta; 1/2 cup (125ml) pouring cream; 150 gram (4½ ounces) baby spinach leaves

Ingredients

2 teaspoon coriander seeds

1/2 teaspoon yellow mustard seeds

1 tablespoon olive oil

1 medium_piece (150g) onion, chopped finely

1 clove garlic, chopped finely

340 gram (11 ounces) bottled roasted capsicums (bell peppers), drained, sliced thinly

1 tablespoon tomato paste

400 gram (12½ ounces) canned crushed tomatoes

1 cup (250ml) water

500 gram (1 pound) farfalle pasta

1/2 cup (125ml) pouring cream

150 gram (4½ ounces) baby spinach leaves

Method

1.Dry-fry seeds in a large saucepan over medium heat for 3 minutes or until fragrant. Transfer to a small heatproof bowl.

2.Heat oil in same cleaned pan over medium heat, cook onion and garlic, stirring, 3 minutes or until onion softens. Add capsicum, cook 1 minute. Add paste, tomatoes and the water, bring to the boil. Reduce heat, simmer, uncovered, 25 minutes or until thickened. Season to taste.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender, drain. Return to the pan to keep warm.

4.Remove sauce from heat, stir in cream and seeds. Using a hand-held blender, blend sauce until smooth (reheat sauce if necessary). Add sauce to pasta with spinach, toss to combine. Season. Serve topped with shaved parmesan, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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