Mediterranean Pasta

I am submitting this recipe for Mediterranean Pasta to Presto Pasta Nights, which is being hosted this week by Alisha of Cook.Craft.Enjoy

Today’s inspirational recipe from Lavender and Lime ♥ Mediterranean Pasta ♥ #LavenderAndLime Click To Tweet

There is something about the sea that draws me to it. We live 500m from the beach, and if we go away in South Africa, we usually go to a coastal town along the Garden Route. We have explored the beaches from right up the West Coast all the way along to Natal. My favourite stop is the Wilderness, where the sea really sings and the dolphins play. Our April holiday is always spent going to Europe. We are doing one city at a time, exploring and getting to see the ancient buildings and ruins. This far, we have been to many interesting cities, but each visit is punctuated by a trip to the sea. Dave and I have explored the Mediterranean from the west coast to the east coast of Italy and come very close to it in France. We have made sure to take a day out when in Rome to head to the sea, and spent an entire holiday up and down the coastal region of Brittany. This pasta is inspired from the regional products of these areas and Spain – a country still on our list of places to go.

Mediterranean Pasta
Print Recipe
No ratings yet

Mediterranean Pasta

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, sliced
  • ½ red pepper, sliced
  • 50 g mushrooms, sliced
  • 1 Spanish sausage, cut in half and sliced
  • 80 mls stock
  • 10 olives, pitted and cut in half
  • salt and freshly ground black pepper to season
  • 30 mls cream
  • grated Parmesan and micro basil leaves for garnishing

Method

  • while your pasta is cooking, heat the oil in a large frying pan
  • sauté the onion and the garlic until soft
  • add the red pepper and the mushrooms and cook until the mushrooms are soft
  • add the red pepper and the stock and allow the stock to simmer
  • add the olives and season to taste
  • stir in the cream and toss the pasta in the sauce
  • serve with a generous grating of Parmesan cheese and the basil

Click on the links for conversions and notes.

 

Top of Page