The key to this tasty penne pasta is quality fresh ingredients.
Ingredients
- 375g penne rigate
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 2 garlic cloves, crushed
- 1kg ripe tomatoes, chopped
- 1 teaspoon caster sugar
- 2 teaspoons white balsamic vinegar
- 1/3 cup chopped fresh oregano leaves
- 1/3 cup chopped fresh basil leaves
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until onion has softened. Add tomato, sugar and vinegar. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Stir in oregano and basil.
- Step 3Add pasta to tomato mixture. Season with salt and pepper. Toss gently to combine. Serve.
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Vegan
Nutrition
1791 kj
Energy
6g
Fat Total
1g
Saturated Fat
7g
Fibre
14g
Protein
29.06mg
Sodium
8g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Cool. Transfer to a large snap-lock bag or airtight container. Freeze. Thaw in fridge overnight. Place thawed pasta in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
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