Ingredients:
16-ounce/450g package ziti or any tubular pasta
1/4 cup sherry
1 medium onion, chopped
1 clove garlic, chopped
1 can (14-ounce/400g) chopped tomatoes
2 tablespoons tomato paste
4 tablespoons pickled capers
4 tablespoons finely chopped parsley
1 tablespoon finely chopped fresh basil
1 vegetable bouillon cube
1/2 teaspoon Maggi seasoning
1/4 teaspoon paprika
1/4 cup sherry
1 medium onion, chopped
1 clove garlic, chopped
1 can (14-ounce/400g) chopped tomatoes
2 tablespoons tomato paste
4 tablespoons pickled capers
4 tablespoons finely chopped parsley
1 tablespoon finely chopped fresh basil
1 vegetable bouillon cube
1/2 teaspoon Maggi seasoning
1/4 teaspoon paprika
Recipe:
1. Cook pasta as label directs. Drain and keep warm.
2. Wash capers with water and dry them.
3. Heat sherry over medium-high heat in a saucepan.
4. Add onion and saute for a few minutes until soft.
5. Add tomatoes, tomato paste, capers, parsley, basil, vegetable bouillon cube and Maggi seasoning.
6. Add paprika and season to taste with salt and pepper
7. Simmer for 15 to 20 minutes, adding 1/4 cup water or sherry if sauce gets too dry.
8. Serve on hot spaghetti.
2. Wash capers with water and dry them.
3. Heat sherry over medium-high heat in a saucepan.
4. Add onion and saute for a few minutes until soft.
5. Add tomatoes, tomato paste, capers, parsley, basil, vegetable bouillon cube and Maggi seasoning.
6. Add paprika and season to taste with salt and pepper
7. Simmer for 15 to 20 minutes, adding 1/4 cup water or sherry if sauce gets too dry.
8. Serve on hot spaghetti.
Serves:
4 to 5