Pasta with tomato sauce

Pasta with tomato sauce

Ingredients

serves 2
  • •180g pasta
  • •2 tbsp extra virgin olive oil
  • •1 garlic clove, halved
  • •250g passata
  • •1 tbsp balsamic vinegar (optional)
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •60g spinach (optional)
  • •Small handful fresh basil

  • Any 1–2 veggies:

  • •1 courgette, chopped
  • •1 pepper, chopped
  • •200g portobellini mushrooms, chopped
  • •1 medium aubergine, chopped

  • Any 1–2 additional veggies:

  • •200g cherry tomatoes, halved
  • •6 sun-dried tomatoes, chopped
  • •10 olives, chopped
  • •80g artichoke hearts, chopped
  • •1 tbsp capers

Directions

Cooking mode
  1. 1. Cook the pasta, reserving a few tbsp of pasta water.
  2. 2. Heat the olive oil in a large pan. Add the garlic and cook on a medium-high heat for a few minutes to flavour the oil. Add the raw veggies and cook on a medium heat for 8–10 minutes, until starting to soften. Stir in the additional veggies.
  3. 3. Add the passata and continue to cook on a medium heat for a few minutes, stirring frequently. Stir in the balsamic vinegar and season with salt and ground black pepper. Stir in the spinach and basil leaves until wilted. Add a few tbsp pasta water as needed.
  4. 4. Add the pasta and toss together until coated. Serve topped with ground black pepper.
Baker Beanie Author

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