Storecupboard pasta dinner

Storecupboard pasta dinner
Storecupboard pasta dinner
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. 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.
  2. Add the garlic and cook for two minutes longer.
  3. Turn the heat to medium-high. Add the balsamic vinegar and bubble until reduced.
  4. 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.
  5. 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.
  6. 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