Pappardelle Provencal

2 small red onions, peeled, root left intact
2/3 cup vegetable stock
2 garlic cloves, crushed
4 tablespoons red wine
2 zucchini, cut into fingers
1 yellow pepper, seeded and diced
14 ounce can tomatoes
2 teaspoons chopped thyme
1 teaspoon caster sugar
12 ounces pappardelle
salt and pepper to taste
6-10 black olives, roughly chopped


Cut each onion into eight wedges through the root end to hold them together during cooking. Put into saucepan with stock and garlic. Bring to boil, cover, and simmer for five minutes until tender.

Add wine, zucchini, yellow pepper, tomatoes, thyme, and sugar. Bring to boil and cook gently for 5-7 minutes, shaking pan occastionally to coat vegetables. Do not overcook.

Cook pasta in a large pan of salted water. Drain well.

Top with vegetables and garnish with black olives.
from Vegetarina (Fraser).