Pasta pronto

October 11, 2003 
Filed under Purely experimental

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Ingredients :

150 g. of pasta (I used fetuccine)
1 tsp. of finely minced garlic
1 onion, chopped
1 red bell pepper, finely chopped
1 tomato, cut into 1/2″ x 1/2″ cubes
1/2 c. of frozen sweet peas, thawed
1/3 of a 12-oz. can of corned beef, crumbled
2 tbsp. of olive oil
2 tbsp. of tomato paste
1 c. of beef broth (it pays to keep a stock in the fridge; freeze it to last longer)
1 tsp. of salt
1/2 tsp. of pepper
1/2 tsp. of sugar

Cooking procedure :

Boil enough water for the pasta.

Meanwhile, prepare the vegetables and the rest of the ingredients.

While the pasta is cooking, heat the live oil in a medium-sized saucepan. Saute the garlic and chopped onions until fragrant. Add the tomato cubes, chopped bell pepper and sweet peas. Cook for a few seconds. Add the corned beef and tomato paste. Stir. Pour in the beef broth. Season with salt, pepper and sugar. Bring to a boil, cover and simmer for 2-3 minutes.

Drain the pasta and toss with the sauce. Top with grated cheese, if you wish.

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