Pasta d'Ivonne

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Pasta d'Ivonne
Salamanca (Spain), July 2016	printable version

We must admit that we are not big fans of pasta dishes. The pasta itself doesn’t has a lot of flavour, while the sauces are often largely premanufactured and ‘meagre’ in ingredients. So you'll never catch us on eating for example a spaghetti bolognaise in a restaurant. This can be better is what we thought. We accepted the challenge and have produced our own pasta dish. Let’s call it Pasta d'Ivonne.

The ingredients for the Pasta d'Ivonne

Ingredients (main meal 2 people) - 250 gram Penne - 3 tomatoes (cut into cubes) - 2 bell peppers (cut into cubes) - 2 onions (chopped) - 2 cloves of garlic - 5 sundried tomatoes (cut in pieces) - 3 cans of mackerel (drained) - 1 teaspoon herbs de Provence - 1 teaspoon oregano - ½ teaspoon mild paprika powder - ¼ teaspoon sharp paprika powder or cayenne pepper - black pepper - 125 ml cook cream - 10 olives - ½ lemon - sunflower oil

Cutting of the ingredients

Preparation - Cook the penne until al dente in plenty of water - Cut the garlic into thick slices and fry them lightly in sunflower oil. Remove the garlic slices and keep them apart for later use. - Fry in the same oil the onions and the diced bell peppers in about 5 minutes. Add and fry the paprika powder and cayenne pepper in the last minute. - Add the tomatoes, oregano, Provencal herbs and the juice of a squeezed half lemon. Mix and simmer for a few minutes. - Add the olives and the sun-dried tomatoes and again, let it simmer for a few minutes. - Add the mackerel and heat for a few more minutes. - Add the cooking cream and garlic slices and stir. - Serve the penne on a plate and serve the sauce over it.

The assistant

The base for the sauce

The mackerel is added

Adding the cooking cream to get a nice sauce substance

The end result; Pasta d'Ivonne