Serves 4
1 tbsp olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 red pepper, deseeded and finely chopped
Salt and black pepper
2 garlic cloves, finely sliced
2 tbsp balsamic vinegar
1 tbsp dried basil
2 x 400g tins of chopped tomatoes
320g penne
30g Parmesan, grated
1 tbsp olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 red pepper, deseeded and finely chopped
Salt and black pepper
2 garlic cloves, finely sliced
2 tbsp balsamic vinegar
1 tbsp dried basil
2 x 400g tins of chopped tomatoes
320g penne
30g Parmesan, grated
- Heat the oil in a large pan over a medium heat. Cook the onion, carrot, celery and pepper for 5-6 minutes, or until softened. Season with salt and pepper.
- Add the garlic and cook for two minutes longer.
- Turn the heat to medium-high. Add the balsamic vinegar and bubble until reduced.
- Add the dried basil, tinned tomatoes and 350ml water and bring to the boil. Reduce the heat and simmer for 20 minutes, then remove from the heat. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil over a high heat and cook the penne according to package instructions. Drain well, reserving a little of the pasta water.
- Stir in the drained pasta with a splash of the reserved pasta water. Stir to combine, then divide amongst serving bowls. Top with the grated Parmesan and serve.
Per serving: 397kcals, 6.4g fat (1.6g saturated), 71g carbs (7.3g sugars), 14.4g protein, 4.4g fibre, 0.134g sodium