This is my go-to dinner – it’s easy , it’s tasty and I’m yet to find a person who doesn’t like it! It’s a simple tomato and olive pasta sauce cooked low and slow to make it extra sweet and delicious, but then we add the dry pasta straight to the slow cooker and it sucks up all those beautiful sauce flavours and releases starch, giving the sauce a little extra body as it cooks ... it’s marvellous. Simple, satisfying and oh so easy – no extra pot to monitor or wash. I think this recipe will be making a regular appearance in your kitchen!
Serves 4
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Brown onion
Garlic
Tomatoes
Kalamata olives
Red chillies
Chicken-style stock cubes or Faux-chicken style stock powder
Fine salt
Balsamic vinegar
Water
Penne pasta
Method
This recipe can be found on page 58 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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