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Cacciatore Sauce Ingredients (for about 900 ml of sauce):

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 40 ml olive oil
  • 1 medium onion peeled and thinly sliced
  • 1/2 red capsicum deseeded, de-stalked, white removed, thinly sliced
  • 1/2 green capsicum deseeded, de-stalked, white removed, thinly sliced
  • 4 garlic cloves peeled, crushed or thinly sliced
  • 200 g button mushrooms washed, pat dry, sliced
  • 5 ml lemon juice
  • Leaf from two sprigs fresh thyme
  • ½ tsp ground turmeric
  • Sea salt
  • Cracked black pepper
  • 1 tbsp tomato paste
  • Generous pinch of chilli flakes
  • 200 ml chardonnay or any dry white wine
  • 400 g can crushed tomatoes
  • 80 g of Kalamata olives drained and pitted.
  • Vegetable stock optional

Method
 

  1. Ingredients
  2. Heat the oil in a suitable sized saucepan
  3. Add the onion and garlic and sweat for two minutes
  4. Add both capsicums and continue cooking for another three minutes
  5. Add the mushrooms and lemon juice. Cook until the liquid from the mushrooms has evaporated. Turn the heat down
  6. Add the thyme, turmeric chilli flakes and tomato paste and cook for another two minutes
  7. Add white wine and tomatoes and bring the sauce to the boil before turning the heat down to maintain a low simmer for 10 minutes. Lid the saucepan
  8. Add the olives and continue cooking for another 10 minutes.
  9. Check seasoning and serve.
THE PASTA:
  1. Allow 100g pasta per person or a little more or less depending on your appetite
  2. Follow the instructions on the packet
  3. When the pasta is cooked to your liking drain the pasta.
  4. The pasta is best when you don’t rinse it.
  5. When it is well drained place your pasta in the mixing bowl with a little of the Cacciatore sauce and fold the sauce in
  6. Portion the pasta in pre-warmed serving bowls followed by a generous ladle of sauce
  7. Top with freshly grated parmesan cheese (optional)

Notes

You will find the colour of the green capsicum will dull with only a little cooking so you can replace it with more red capsicum or yellow. Alternatively sweat the green capsicum separately at the last minute and either fold into the finished sauce or place on top
Replacing the dry white wine with a red variety shouldn’t change the flavour too much but there will be a difference in colour
Drained and pitted green Manzanilla olives can be substituted for the black olives.