Linguine con Peperoni
Adapted for slow cooker from Diane Seed's The Top One Hundred Pasta Sauces
500g/1lb linguine (or spaghetti)
40ml/2 1/2 tbsp olive oil
3 cloves garlic
1 onion
6 large sweet red and yellow peppers (I believe the terminology varies - I mean this sort of thing
salt
Heat the oil in a good-sized saucepan and add the roughly chopped onion and garlic. Remove the seeds and white stuff from the peppers, chop them roughly, and add to the onions and garlic. Cook for a couple of minutes.
Transfer to the slow cooker and add a little salt. Cook on High for about two hours. Meanwhile, wash the saucepan.
Pass the mixture back into the saucepan through a sieve or a Mouli grinder. Heat gently.
Cook the pasta according to packet instructions. Drain and turn into a heated serving bowl. Stir in the sauce and serve at once.
This makes quite a runny sauce. On another occasion I may experiment by adding a little cornflour to thicken, or by turning up the heat to reduce the sauce somewhat.
500g/1lb linguine (or spaghetti)
40ml/2 1/2 tbsp olive oil
3 cloves garlic
1 onion
6 large sweet red and yellow peppers (I believe the terminology varies - I mean this sort of thing
salt
Heat the oil in a good-sized saucepan and add the roughly chopped onion and garlic. Remove the seeds and white stuff from the peppers, chop them roughly, and add to the onions and garlic. Cook for a couple of minutes.
Transfer to the slow cooker and add a little salt. Cook on High for about two hours. Meanwhile, wash the saucepan.
Pass the mixture back into the saucepan through a sieve or a Mouli grinder. Heat gently.
Cook the pasta according to packet instructions. Drain and turn into a heated serving bowl. Stir in the sauce and serve at once.
This makes quite a runny sauce. On another occasion I may experiment by adding a little cornflour to thicken, or by turning up the heat to reduce the sauce somewhat.