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Okra is a very healthy vegetable, but many people don't care for it.  Some think it is slimy; true, it can have a mucilaginous texture, which aficionados don't mind, but it can be fixed by cooking it with tomato.   Here's a dish that has a lot of healthy ingredients and is delicious as well.  Measurements are approximate; it will taste great anyway.

Okra with Pasta

8 oz. shell or small elbow macaroni (Note)
8 to 10 oz. cut okra (frozen or fresh)
2 Tbsp. olive (or other vegetable) oil
1 medium onion
1/4 red bell pepper
1 15-15 oz can stewed tomatoes
1 8 oz. can tomato sauce
1/2 cup white wine
1 Tbsp. dried oregano leaves, or 1 1/2 tsp powdered
1 tsp. garlic granules
black pepper to taste
Parmesan cheese

Put pasta on to cook in salted boiling water as per package instructions.   Microwave or steam okra until tender (if you cannot do either, boil over medium-low heat in a small amount of water.

Chop onion finely, and cut bell pepper in very small pieces.  Heat oil and add onion and bell pepper on medium heat.  As soon as it starts to brown, add canned tomatoes, tomato sauce and wine.  Add seasonings.  As soon as it comes to a boil, turn low.  Cook until most of the liquid has evaporated.  Add tender, drained okra, and when pasta is done, drain well and add also.  Mix well and simmer for a few minutes to meld the flavors.

Serve with shredded Parmesan cheese.

Note:  This recipe can be made gluten free by using brown rice pasta; it's just as tasty!

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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