Ingredients

• 300g x Pappardelle Pasta

• 1 x Medium red onion - sliced into half moons

• 3 x Garlic cloves

• 1 x Small red pepper (capsicum) - cut into 3cm strips

• 2 x Tablespoons tomato paste

• 1 x Tin diced tomatoes

• 1 x Cup dried porcini mushrooms - prepare from packet instructions

• 2 x Tablespoon capers - drained and chopped

• 2 x Teaspoons dried oregano

• 1 x Cup baby spinach

• 2 x Tablespoons lemon juice

• 1/4 x Teaspoon black pepper

• 1/2 x Cup grated parmesan cheese - must be grated from the block - see note

• Salt: The anchovies and capers will add salt to the dish. However, add salt to your taste and diet if you prefer.

Preparation

Heat a heavy based pan to medium heat, add a little olive oil than add the onions, red pepper (capsicum) and garlic. Fry down until caramelised then add the anchovies and capers. Stir until the anchovies melt into the onions.

Next, add the oregano, black pepper, salt (if using) and tomato paste, stir well to bring the flavours together then add the tomatoes and mushrooms. Stir again then add the spinach and lemon juice and allow to sit on a low heat for about 15 minutes while the spinach wilts into the sauce.

Next add the pappardelle pasta and cook to instructions on the packet (or a little less for al dente) then take the cooked pasta directly from the boiling water directly to your pan and gently stir together. Do not strain the pasta.

Important: Important: For true parmesan taste for this recipe avoid the very doubtful quality packet grated parmesan cheese from the supermarkets