Healthy recipe of the week

Tuscan Pasta Bake

Ingredients
200g pasta twirls ¼ bottle of red wine
3 sticks of celery 1 vegetable stock cube
400g can borlotti beans, drained 50g black olives
400g can of tomatoes 1 tsp dried mixed herbs
½ tsp salt

Put the pasta in the base of an oven proof dish.
Chop the celery and add it to the dish along with the tomatoes, olives, beans, herbs, stock cube and salt.
Gently mix all the ingredients together with a large spoon being careful not to damage the beans.
Add the wine and briefly mix it in. Top up the dish with water until the liquid almost but not quite covers the pasta.
Cover the dish with foil and bake in a preheated oven at 190°C for 25mins. Remove and stir the contents of the dish then put it back in the oven for a further 20mins. 5mins before cooking finishes remove the foil to give the pasta a golden brown finish.



Date Added: Monday, 22nd June 2009