Light summer dish, angelhair pasta with light tomato sauce and vege - no meat


  • 1/3 x 500gm pack angelhair pasta

  • 2/3 x 550gm jar Dolmio extra garlic pasta sauce

  • 2 x whole red peppers (capsicum) from jar of good roasted red peppers

  • .25 cup of sliced black olives

  • 6 x medium size portobello mushrooms

  • 4 x anchovy fillets (optional)

  • fresh chopped basil to taste


  • 1.

    Slice mushrooms into bite size pieces and saute in butter/marge until soft

  • 2.

    Slice peppers into bite size pieces add to pan

  • 3.

    Add sliced olives

  • 4.

    Quickly saute together until heated through

  • 5.

    Drain off excess oil

  • 6.

    Add Dolmio sauce warm through

  • 7.

    Add pasta to large pan of boiling salted water

  • 8.

    Cook till al dente

  • 9.

    Drain and combine with the sauce mixture

  • 10.

    Add basil and stir

  • 11.

    Pour into a good size bowll

  • 12.

    Sprinkle with chopped anchovies (optional)

  • 13.

    Serve with crusty garlic bread


Do not change the sauce or will lose the light, fresh taste.
Can add flaked cooked salmon fillet for heartier meal
can change basil for sage or coriander (must be fresh not dried)

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