Pasta with vegetable and tomato sauce
15 minutes preparation - 50 min cooking
Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better.
Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
- 1 can of Del Monte chopped tomatoes
- 300g dried pasta
- 1 large onion, chopped
- 2 celery sticks, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 2 peppers, deseeded and chopped
- 1 tbsp each caster sugar and balsamic vinegar
- 1 tsp olive oil
- Parmesan and rocket, to serve (optional)