Ingredients
| 200 gm |
dry aduki beans |
| 1 |
large white onion |
| 3 |
fat cloves garlic |
| 30 ml |
Equal Exchange Fair Trade Palestinian olive oil |
| 1 kg |
ripe tomatoes |
| 200 gm |
Fair Trade pasta |
| some |
chopped herbs |
| 100 gm |
grated cheese |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
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| FAIRTRADE |
Sources
Fresh food
Pasta
Pulses
Herbs and Spices
Olive Oil
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Method
Preparation
Soak the
aduki beans
overnight in cold water, and then cook until tender.
Skin the onions and chop fine.
Skin the cloves of garlic, chop 2 of them, and crush the third.
Chop the tomatoes into eighths.
Cooking
Sauce
Fry the chopped onion and garlic in the oil until soft and then add the tomatoes.
Simmer for 15 minutes.
Add the cooked aduki beans and simmer for another 10 minutes (whilst the pasta cooks)
and season with salt and pepper to taste.
Cook the
pasta
in the usual way (12 minutes in boiling water).
Assembly
Put about 10 ml of olive oil in a warm bowl and add the crushed garlic, mix a little.
Add the cooked and drained pasta, and then stir in the grated cheese and herbs.
To serve
Serve the pasta and the aduki tomatoey sauce in separate bowls.
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