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Piccolo Tomatoes December 2018
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Ingredients

  • 2 tbs olive oil
  • 3 mini courgettes, diced
  • 1/2 small aubergine, diced
  • 1 small red onion, chopped
  • 1 small red pepper, diced
  • 1 glove garlic, crushed
  • 400g chopped tomatoes
  • 1 tbs sundried tomato puree
  • 1/2 tsp dried oregano
  • 4 sausages
  • 125g pasta twists
  • 25g Parmesan, grated

Method

  1. Pre heat the oven to 200F
  2. Put the oil, courgette, pepper, aubergine & red onion into a small roasting tin. Toss together.
  3. Remove the skin from the sausages & make 5 balls from each sausage. Arrange on a baking sheet with non stick paper.
  4. Put both the vegetables and the sausages on the baking tray into the oven for 20 minutes. Remove the sausage meatballs aver 12 minutes.
  5. Once the vegetables are tender, place the tin on the hob. Add garlic and fry for 30 seconds. 
  6. Add tomato paste and oregano & season with salt and pepper. 
  7. Bring up to the boil and simmer for 5 minutes.
  8. Cook the pasta in boiling salted water, drain & add to the sauce with the sausage balls and Parmesan cheese.
  9. Mix well and enjoy! 
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