This is a really quick recipe that I made today. It was just what I needed after a long day at work and the crisp autumn weather. This can be done gluten free as well. My Italian friend Monica introduced me to Garofalo Gluten free pasta, its the best pasta I have had. To make it vegan I replaced the grated cheese with tagliatelle. I know that sounds odd but it really works
Enjoy and let me know how it turns out.
Ingredients
- 100 g Penne pasta
- 25 g tagliatelle Crush this into smaller pieces before boiling
- 3 tbsp olive oil
- 1 300g Pasata Sauce You can boil 5 tomatoes and grind them instead if you have time
- 1/2 Medium Broccoli
- 1 Medium Carrot
- 1 Stem Celery
- 2 tsp Salt Add more to taste
- 1 tsp Paprika
- 1 tsp Black pepper
- 10 medium basil leaves you can use 4 tbsp of dried basil if you do not have fresh basil
Instructions
- Put the pasta in a pan, add water and 1 tsp of salt. Cook for 5 mins then add the broccoli so it also cooks with the pasta. Cook till pasta is al dante usually done within 8 minutes.
- Grate your carrot and finely chop all your vegetables (including sun dried tomatoes).
- In a pan add 2 tbsp of olive oil and heat. Add the peppers first and stir for 3 minutes then add all other vegetables cook off for 5 minutes.
- Remove the broccoli from the boiling water and chop and add to the vegetables and stir.
- Add passatta sauce and stir on medium heat for 2 minutes.
- Add 1 tsp of salt, 1 tsp of paprika and 1 tsp of black pepper and stir.
- Drain pasta keep about 2 tbsp of the boiled pasta water and add to the passatta, this will allow the sauce to stick to the pasta.
- Chop basil and add to mixture and 1 tbsp olive oil stir and Plate and serve. If you want some spice add 1 red chilli into the vegetables.
