Quorn Puttanesca with Pasta Tubes
We had successfully made a
sauce before and loved its depth and richness. This time we decided
to use minced Quorn instead of prawns.
Using a small blender we combined about 50g black dried pitted
olives, a 75g tin of anchovies (drained), 2 garlic cloves (peeled),
one whole red chilli and one heaped tablespoon drained capers.
We warmed a tablespoon of olive oil in a wok, then added the
paste and fried it off for a couple of minutes before adding a
carton of plum tomatoes, some water and some tomato purée.
Turned the heat down and let the sauce simmer gently.
We then added in a bag of frozen mince Quorn and mixed well.
The Quorn doesn't take long to cook. To accompany the mince we
boiled some large pasta tubes in salted water and drained well
before spooning over the sauce.
We also served it with some warm garlic bread slices.