OLIVE & RSTD VEG PASTA TRIANGLES

Tomato, Olive and Roasted Vegetable Pasta Triangles pitted green olives LIST OF INGREDIENTS 1/4 cup tomato purée 1 tbsp Apple cider vinegar 6 pitted green olives 1/2 clove garlic 6 chestnut mushrooms 1/2 red pepper 1/3 an aubergine 3 leaves of black kale 1/2 tsp oregano Cracked black pepper and pink salt METHOD Preheat the oven to 200 degrees Celsius. Chop up the aubergine, pepper and mushrooms, then transfer them onto a baking tray lined with parchment paper and place them into the oven to cook for 20 minutes. Meanwhile, break up your lasagne sheets into triangles and place them in a saucepan with enough water to cover them. Turn on the heat on the stove and boil the lasagne for 5-10 minutes, or according to packet instructions. In a seperate saucepan, begin to heat up the sauce – mince the garlic, slice the kale into strips and add the tomato purée, apple cider vinegar and oregano, all to the pan with 100ml hot water. Stir continuously until the sauce is to your desired thickness. Season to taste. When the pasta has finished cooking, drain all of the water off before serving. Once the vegetables have finished roasting, add these to the sauce before serving on top of your pasta triangles, with sliced green olives on top.

For more information on OLIVE & RSTD VEG PASTA TRIANGLES talk to Katsouris Brothers Ltd (Cypressa)