Ingredients

  • ½ onion
  • 1 clove garlic
  • ¼ red capsicum
  • Any other vegetables you would

like to add, eg zucchini, eggplant, squash etc.

  • Fresh basil, washed and torn
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 1 cup tinned tomatoes or fresh tomatoes (washed and diced)
  • 1 tablespoon vegetable oil
  • 250g pasta
  • Grated cheese to serve

Method

Cook the pasta:

  1. Half fill a large saucepan with water. Place the lid on the pan and bring to the boil over a high heat.
  2. Remove the lid, add the pasta, stir and return to the boil. (Leave the lid OFF).
  3. Boil for 10-12 minutes, or until the pasta is “al dente”.
  4. Drain the pasta and serve in a warm serving dish, topped with sauce and cheese.

Prepare the sauce:

  1. Finely dice the onion and garlic.
  2. Wash and dice the capsicum, zucchini, squash, eggplant etc.
  3. Gently heat the vegetable oil in a saucepan and fry the onion and garlic until soft, but not brown.
  4. Add the tomato paste, salt and pepper and stir for one minute.
  5. Add the capsicum, all other vegetables, and tinned tomatoes.
  6. Stir gently until boiling then reduce the heat to simmer for approx 10-15 minutes.
  7. Taste and adjust seasoning if required. Add fresh basil.
  8. (NB If the sauce is too thick then add a little water).