3 large carrots
6 large tomatoes
2 large green bell peppers
6 large cloves garlic
3 medium-size onions
2 bunches dodo
4 tbsp oil
2 level tsp tomato paste
1½ tbsp Royco
1-2 green chilies (optional)
Salt to taste
1 tsp finely chopped fresh Rosemary or 2 tsp dried mixed herbs
1. Slice the onions and finely grate the garlic. Peel the carrots, cut them into half lengthwise and then slice into medium-size slices. Roughly chop the green peppers and tomatoes. Thoroughly wash and finely chop the dodo. Slit the green chilies, if using and finely chop after discarding the seeds. Dissolve the Royco in 3 tbsp water and put aside.
2. Heat 2 tbsp oil in a pan and fry the onions until they just begin to colour. Add the Rosemary or dried herbs and green peppers and stir for a few seconds.
3. Add the tomatoes, tomato paste, 1 tsp of salt and the chilies if using. Mix well. Bring to the boil and then reduce the heat, cover the pan and simmer for about 5 mins.
4. Stir in the Royco and garlic and continue cooking for a further 3 minutes.
5. Meanwhile, in another pan cook the dodo in very little water with a pinch of salt. Drain and put aside.
6. Pour the sauce into the blender in batches and blend until smooth. Return to the pan and add a little more salt if necessary. Simmer for a few minutes. Add a little water if necessary, but keep the sauce thick.
7. In a large pan bring two litres of water to which 2 tsp of salt and 1 tbsp oil have been added, to a rolling boil. Add the pasta and carrots and give it a good stir. Cook for the amount of time specified on the packet, stirring occasionally. When cooked drain.
8. Stir the dodo into the pasta and carrots so that it is evenly distributed. Pour the sauce over the pasta mixture and mix well so that everything is well coated with the sauce. Cover the pan and heat thoroughly stirring occasionally. Serve piping hot.