Arrabiata sauce

Spicy Arrabiata sauce is a simple but tasty addition to any pasta dish.

 

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 small red chillies, halved, deseeded, finely chopped
• 1 tablespoon tomato paste
• 2 x 400g cans whole peeled tomatoes
• 2 teaspoons balsamic vinegar
• 40g baby rocket leaves

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add chillies and tomato paste. Cook for 1 minute.
2. Add tomatoes. Cook, stirring often, for 15 minutes or until sauce thickens. Stir in vinegar. Season with salt and pepper. Toss with pasta. Add rocket and serve

Balsamic strawberry skewers

Strawberry skewers are the ideal end to a barbecue dinner. 

Ingredients (serves 4)

• 2/3 cup mascarpone, at room temperature
• 2 tablespoons icing sugar mixture
• 2 teaspoons finely grated orange rind
• 1/2 cup firmly packed brown sugar
• 1/3 cup balsamic vinegar
• 32 strawberries, hulled, washed
• olive oil cooking spray

 

Method

1. Combine mascarpone, icing sugar and orange rind in a bowl.
2. Place brown sugar, vinegar and 2 tablespoons water in a saucepan. Bring to a simmer over low heat. Simmer, uncovered, for 2 minutes. Set aside to cool.
3. Thread strawberries onto 8 skewers. Brush with vinegar mixture.
4. Preheat a barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning, for 1 to 2 minutes or until strawberries are just tender and brown. Drizzle with remaining vinegar mixture. Serve with mascarpone mixture.

 

Notes

You will need 8 pre-soaked skewers.

Balsamic and vanilla strawberries

With this speedy balsamic and vanilla strawberries recipe, you'll have dessert on the table in under 30 minutes.

Cooking Time

20 minutes

Ingredients (serves 4)

• 2 tablespoons icing sugar mixture
• 2 tablespoons balsamic vinegar
• 1 vanilla bean, split
• 500g strawberries, hulled, halved
• 1 cup reduced-fat vanilla yoghurt

Method

1. Combine sugar and vinegar in a bowl. Scrape seeds from half of the vanilla bean. Add to sugar mixture. Stir to combine. Add strawberries. Toss to coat. Refrigerate for 10 minutes.
2. Place yoghurt in a bowl. Scrape seeds from remaining vanilla bean half. Add to yoghurt. Stir to combine. Serve strawberries with yoghurt mixture and vinegar mixture.